Ingredients
Cookie Dough
- ½ cup salted butter, room temperature
- ½ cup vegetable shortening
- 1 ½ cups granulated sugar
- 2 eggs, room temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Coating
- 2 tablespoons cinnamon
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside for later use.
- Mix Wet Ingredients: In a large bowl, combine the room temperature butter, vegetable shortening, granulated sugar, and eggs. Beat together until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Form Dough: Gradually add the dry ingredients into the wet mixture, stirring continuously until the dough comes together and forms a cohesive ball.
- Prepare Cinnamon Sugar: In a small bowl, mix the 2 tablespoons cinnamon with 2 tablespoons granulated sugar until thoroughly combined.
- Shape and Coat Cookies: Using a cookie scoop or spoon, scoop the dough and roll it into round balls. Roll each dough ball in the cinnamon sugar mixture until fully coated on all sides.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading during baking. Repeat until all dough is used.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Cool Cookies: Allow the snickerdoodles to cool on the baking sheet for 2 to 3 minutes so they can set properly, then transfer them to a cooling rack to cool completely.
Notes
- Ensure butter and eggs are at room temperature for smooth mixing.
- Do not overbake; cookies should remain soft in the center.
- For fresher texture, store in an airtight container at room temperature for up to 5 days.
- You can freeze raw dough balls coated in cinnamon sugar for up to one month; bake directly from frozen adding a minute or two of extra baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
