Classic Snickerdoodles are a must have in your cookie swap bags. These cinnamon sugar goodies melt in your mouth. Little circles from heaven, they are so fast and easy to prepare, I wonder every time I make them why I only prepare them for the Holidays? It doesn’t take talent to roll the dough in a ball and shake it in a bag of cinnamon sugar. The aroma from the oven calls your attention to the wonderful combination of spices melting together and teasing you to take a peek inside. And they are so versatile you can stuff them or decorate them in as many ways as you can think up. But the best part is, one of the best ways to eat a snickerdoodle is warm from the oven with and ice cold glass of milk.
- ½ cup salted butter, softened
- ½ cup vegetable shortening
- 1½ cups plus 2 tablespoons sugar
- 2 medium eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 2 teaspoons ground cinnamon
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the butter, shortening, 1½ 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 1½-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.