Snickerdoodles
Classic snickerdoodle cookies — soft, buttery balls of dough rolled in cinnamon sugar and baked until just set. Light in color but big on cinnamon-sugar flavor.
Ingredients
- 0.5 cup butter, softened
- 0.5 cup butter-flavored Crisco shortening
- 1 0.5 cup granulated sugar
- 2 count eggs
- 1 tsp vanilla extract
- 2 0.8 cup all-purpose flour
- 0.5 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 2 tbsp sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Beat butter, shortening, and sugar in a large bowl until well blended. Add eggs and vanilla; mix well.
- 3
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Add dry ingredients to creamed mixture and mix thoroughly.
- 4
Refrigerate dough for 1 hour — this makes it easier to roll.
- 5
Mix 2 tbsp sugar and 1 tsp cinnamon in a small bowl. Roll chilled dough into small balls, then roll each ball in cinnamon-sugar to coat well.
- 6
Place on an ungreased cookie sheet. Bake 10–12 minutes. Cookies will look underdone but will set as they cool. Makes about 36 cookies.