Snickerdoodle Cookies
Ingredients
The topping
-
¼
cup
granulated sugar
-
1
tablespoon
ground cinnamon
The cookies
-
2 ½
cups
all-purpose flour
-
2
teaspoons
cream of tartar
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
butter, softened
-
½
cup
vegetable shortening
-
1 ½
cups
granulated sugar
-
2
large
eggs
Instructions
- Preheat the oven to 375°F and prepare baking sheets with parchment paper.
- Mix the topping ingredients (¼ cup sugar and 1 tablespoon cinnamon) in a small bowl and set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a stand mixer, beat the butter, shortening, and remaining sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture until just combined, then stir by hand to ensure incorporation.
- Roll heaping tablespoons of dough into 1 ½-inch balls, coat in the cinnamon-sugar mixture, and place on the baking sheets.
- Bake for 10 to 12 minutes, rotating the sheet halfway through, until the edges are brown but centers are puffy.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
183
Total fat
9g
Total carbohydrates
25g
Total protein
2g
Sodium
145mg
Cholesterol
16mg
You might also like