Girlichef's Snickerdoodles

By DomesticMuse

Homey & delicious, these cinnamon cookies from Girlichef will melt in your mouth

Ingredients

• Snickerdoodles
• from Baking Illustrated p. 430 , slightly adapted
• 2 1/4 c. AP flour
• 2 tsp. Cream of Tartar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 sticks unsalted butter, softened but still cool
• 1/4 c. vegetable shortening
• 1 1/2 c. sugar, plus 3 Tbs. for rolling
• 2 large eggs
• 1 Tbs. cinnamon for rolling

Preparation

Step 1

Preheat oven to 400 degrees F. Line baking sheets w/ parchment or spray with nonstick cooking spray. Whisk together flour, cream of tartar, baking soda and salt in a medium bowl; set aside.

Cream the butter, shortening and sugar at medium speed until combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl. Add the eggs. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 20 seconds.

Mix the 3 Tbs. sugar and cinnamon for rolling in a shallow bowl.

Working with heaping Tbs. of dough, roll into 1 1/2" balls. Roll the balls in the cinnamon sugar.

Place on prepared baking sheets, spacing ~2" apart. Spray or grease the bottom of a small cup (or something flat) and slightly press down on balls; this helps the cinnamon sugar to "crackle" evenly during baking (you know, no "open" cookie spots showing).

Bake until edges are beginning to set and centers are soft and puffy, 9-11 minutes. Let cool on baking sheets for 2-3 minutes before transferring to a wire rack to finish cooling.