Serves: 36 cookies
- 1/4 cup soft butter
- 3/4 cup vegetable shortening
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 1/4 cup sugar
- 2 3/4 cup unbleached all purpose flour
- 1 Tbsp cinnamon
- 2 tsp cream of tartar
- 1 tsp kosher salt
- 1 tsp baking soda
- For dipping cookie balls
- 2 1/4 Tbsp sugar
- 1 1/4 Tbsp cinnamon
- Cream together butter, vanilla, eggs and sugar
- Whisk together flour, cream of tartar, salt, cinnamon, and baking soda
- Mix dry ingredients into wet ingredients, until combined
- Preheat oven to 400 degrees F.
- Place cinnamon and sugar in small bowl for rolling dough balls
- Take out dough
- Scoop out tsp sized pieces and roll into balls
- Roll in sugar cinnamon mix
- Place on cookie sheet 2 inches apart
- Bake 8 minutes (do not overbake)
- Let sit for 5 minutes on sheet tray and move to rack to cool completely
- Cookie will flatten a little when cooled
- Enjoy
Recipe by Food Filled Life at http://foodfilledlife.com/2013/01/01/snickerdoodle-cookies/