Snickerdoodles

• servings: 24 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1/4 cup granulated sugar

1 tablespoon ground cinnamon

2 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon Salt

1/2 cup butter (softened (1 stick))

1/2 cup vegetable shortening

1 1/2 cups granulated sugar

2 large eggs

Directions

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.

To make the topping, combine 1/4 cup sugar and a tablespoon cinnamon in a shallow dish. Set aside. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.

In an electric mixer with the paddle attachment at medium speed, or using a hand mixer, beat butter, shortening, and remaining 1 1/2 cups sugar together until pale and fully, about 3 to 5 minutes.

Beat in the eggs, one at a time, until evenly incorporated. Scrape down the bowl and beaters as necessary.

Reduce speed to low and add flour mixture slowly until just combined, about 30 seconds. Stir by hand for a few strokes to ensure flour is incorporated.

Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls, then drop into the cinnamon-sugar mixture and toss to coat. Lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).

Bake the cookies, one sheet at a time, until the edges are starting to brown but the centers are soft and puffy, about 10 to 12 minutes, rotating sheet after 5 minutes. (The cookies will look raw).

Cool cookies on baking sheet 10 minutes, then serve or transfer to cooling racks to cool completely.

Nutrition

• Serving Size: 1 cookie
• Calories: 183 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Cholesterol: 16 mg
• Sodium: 145 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 2 g