Snickerdoodles

These cinnamon sugar cookies are soft, buttery, thick and loaded with flavor. They're even tastier with a tall glass of milk!
Soft and sweet snickerdoodles.
Photo by Sheri M.
Adapted from foodnetwork.com
Soft and sweet snickerdoodles.
Soft and sweet snickerdoodles.

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

48

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

48

servings

Adapted from foodnetwork.com

Ingredients

  • 1/2

    cup salted butter, softened

  • 1/2

    cup vegetable shortening

  • 1 1/2

    cups plus 2 tablespoons sugar

  • 2

    medium eggs

  • 2 3/4

    cups all-purpose flour

  • 2

    teaspoons cream of tartar

  • 1

    teaspoon baking soda

  • 1/4

    teaspoon fine salt

  • 2

    teaspoons ground cinnamon

Directions

Preheat the oven to 400°F. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

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