Snickerdoodles

Ingredients:

  • 1 cup plus 2 tbsp all-purpose flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 tbsp. unsalted butter, softened but still cool
  • 2 tbsp vegetable shortening
  • 3/4 cup granulated sugar, plus 1 1/2 tbsp. for rolling dough
  • 1 large egg
  • 1/2 tbsp. ground cinnamon, for rolling dough


Preheat the oven to 400 degrees F.  Line baking sheets with parchment paper or a silipat.  In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening and 3/4 cup sugar on medium speed until well combined, 1 to 1 1/2 minutes.  Scrape down the sides of the bowl, add the egg, and beat again until combined, about 30 seconds.  Add in the dry ingredients and beat at low speed until just combined, about 20 seconds.

In a small, shallow bowl, combine the 1 1/2 tablespoons sugar and the cinnamon for rolling the dough.  Stir or shake well to combine.  Working with a heaping tablespoon of dough each time, roll the dough into 1 1/2-inch balls.  Roll the balls in the cinnamon sugar mixture and place them on the prepared baking sheets, about 2 inches apart.

Bake until the edges of the cookies are beginning to set and the center are soft and puffy, 9-11 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.  Let the cookies cool on the baking sheets 2-3 minutes before transferring them to a wire rack to cool completely.

Makes about 15 cookies. From Annies Eats

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