Description
How to make snickerdoodles from scratch.
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Ingredients:
1 ½ cups sugar, plus ¼ cup for rolling
8 tablespoons unsalted butter, softened
8 tablespoons vegetable shortening, softened
2 large eggs
2 ½ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
Directions:
1. Preheat oven to 375F. In a mixing bowl, beat butter, shortening, and 1 1/2 cups sugar together on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, just until incorporated, scraping down bowl as needed. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
2. Gradually add flour mixture to butter mixture until combined. Combine remaining 1/4 cup sugar and cinnamon in shallow dish. Roll 2
tablespoons of dough into a ball, then roll in sugar to coat. Place dough balls 2 inches apart on parchment lined baking sheets.
3. Bake for 8-12 minutes or until edges are set and beginning to brown and centers are puffy and cracked, rotating sheet halfway through
baking. Let cookies cool on sheet for 10 minutes, then transfer to a wire rack and let cool completely.
| Makes About 2 Dozen Cookies
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