Snickerdoodles
Classic soft and chewy snickerdoodle cookies rolled in cinnamon sugar. These tender cookies with their signature tangy flavor from cream of tartar are perfect for any occasion.
Instructions
- 1
Preheat oven to 400°F.
- 2
In a large bowl, cream together butter, shortening, sugar, and eggs until light and fluffy.
- 3
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- 4
Slowly add the dry ingredients to the creamed mixture, mixing until just combined.
- 5
In a small bowl, combine the 2 tablespoons sugar and cinnamon for rolling.
- 6
Shape dough into rounded balls (about 1-2 tablespoons of dough each).
- 7
Roll each ball in the cinnamon sugar mixture until well coated.
- 8
Place on ungreased baking sheets, spacing about 2 inches apart.
- 9
Bake for 8-10 minutes, or until edges are set but centers still look slightly soft.
- 10
Cool on baking sheet for 2 minutes before transferring to a wire rack.
- 11
Store in an airtight container to maintain softness. Makes around 6 dozen cookies, depending on size.