Snickerdoodles

yield: 2 dozen

CLASSIC SNICKERDOODLES

PREP TIME: 15 MINS

COOK TIME: 9-11 MINS

INGREDIENTS:

FOR THE COOKIES:

·         2 1/2 cups all-purpose flour

·         2 teaspoons cream of tartar

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         8 tablespoons (1 stick) butter, softened

·         1/2 cup vegetable shortening

·         1 1/2 cups granulated sugar

·         2 large eggs

FOR THE COATING:

·         1 tablespoon ground cinnamon

·         1/4 cup granulated sugar

DIRECTIONS:

1.       Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 (11X17-inch) rimmed baking sheets with parchment paper, silpat liners or lightly coat with cooking spray. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In a large bowl (or the bowl of a stand mixer), beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix until well incorporated. Reduce the speed of your mixer (stand mixer or handheld) and add the flour mixture, mixing until just combined.

2.       In a small bowl or shallow plate, combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into 1 1/2-inch balls and roll in the cinnamon an dsugar to coat. Place the balls of dough about 2 inches apart on the baking sheets. Bake the cookies, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. The cookies will flatten after they come out of the oven. Remove the cookies to a wire rack to cool completely.