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Ingredients
| salted butter: 1/2 cup (room temperature) |
| multipurpose shortening: 1/2 cup |
| eggs: 3 (large) |
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1 1/2 cups |
| cream of tartar: 2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1 dash |
| granulated sugar: 2 Tbl |
| ground cinnamon: 1 tsp |
Soft and Chewy Snickerdoodle Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Beat butter and shortening in a large bowl until creamy and smooth.
- Add in eggs one at a time beating after each addition.
- In a separate medium sized bowl combine the flour, cream of tartar, baking soda, sugar and salt.
- Beat 1/2 of the dry mixture into the wet mixture.
- Beat the remaining 1/2 of the dry mixture into the wet mixture. Dough should be workable and not too soft.
- Refrigerate dough uncovered for 30 minutes.
- Preheat oven to 375*.
- Combine sugar and cinnamon in a small bowl.
- Roll 1 inch balls of dough into the cinnamon mixture and place 2 inches apart on an ungreased cookie sheet.
- Bake for 10 minutes.
- Remove immediately from the cookie sheet onto a wire rack and let cool for 10 minutes before transporting them.