Snickerdoodles

By norsegal8

Cream of tartar is essential to the flavor of these cookies and it works in combination with the baking soda to give the cookies lift; do not substitute baking powder. For best results, bake only one sheet of cookies at a time.

Ingredients

• 1 3/4 cups (12 1/4 ounces) sugar
• 1 tablespoon ground cinnamon
• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 8 tablespoons vegetable shortening
• 2 eggs

Preparation

Step 1

1. Adjust the oven rack to the middle position and heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and the cinnamon in a shallow dish or pie plate. Whisk the flour, cream oif tartar, baking soda and salt together in a medium bowl.

2. Using a stand mixer, beat the butter, shortening and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl as needed.

3. Reduce speed to low and slowly add the flour mixture until combined, about 30 seconds. Give the dough a final stir to ensure that no pockets of flour remain.

4. Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll half the dough balls in the cinnamon sugar to coat and set on prepared baking sheets spaced 2 inches apart; repeat with the remaining dough balls.

5. Bake one sheet at a time until the edges of the cookies are set and just beginning to brown, but the centers are are still soft and puffy, 10 to 12 minutes, rotating baking sheets halfway through baking. (Cookies will look raw between the cracks and seem underdone.)

6. Let the cookies cool on baking sheets for 10 minutes, thentransfer to wire racks and let cool to room temperature.