Snickerdoodles...a classic, perfect, cookie
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
One of the few times I use shortening. It is a function of texture. You can use all butter, but you will end up with a slightly different cookie.
Ingredients
  • ½ cup butter, softened
  • ½ cup shortening
  • 2 eggs
  • 2¾ cups flour
  • ½ teaspoon cinnamon
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sugar
  • 3 tablespoons sugar and 2 teaspoons cinnamon mixed for rolling
Instructions
  1. Preheat the oven to 375 degrees. Cream the butter and shortening and sugar in a mixer at medium speed. Add the eggs and beat until well combined. Meanwhile, in a separate bowl combine the flour, cinnamon, baking soda, cream of tartar, and salt. Mix the dry ingredients together with a whisk. Lower the speed of the mixer and add the dry ingredients.
  2. In a small bowl, combine the remaining 3 tablespoons sugar and the 2 teaspoons of cinnamon. Shape the dough (about two tablespoons each) into balls. Roll the balls in the sugar and place on a silicone baking sheet or a greased cookie sheet. Bake for 9 to 11 minutes. Allow the cookies to rest for 2 to 3 minutes once you take them out of the oven before removing them to a wire rack to cool.
Recipe by kelly yandell at http://www.themeaningofpie.com/2010/06/snickerdoodles/