Snickerdoodle Cookie Recipe
This cookie was one of our family’s favorites. Grandma would always serve them after dinner, crispy on the outside with cinnamon, sugar and a warm fluffy center.
Ingredients:
- 1/4 Cup Shortening
- 1/4 Cup Salted Butter, softened
- 3/4 Cup Granulated Sugar
- 1 Egg
- 1/2 TSP Pure Vanilla Extract
- 1 1/3 Cups All-Purpose Flour, sifted
- 1/4 TSP Cinnamon
- 1 TSP Cream of Tartar
- 1/2 TSP Baking Soda
- 1/8 TSP Sea Salt
Cinnamon Sugar Coating:
- 2 TBSP Granulated Sugar
- 1½ TSP Cinnamon
Directions:
- Preheat oven to 375°F.
- In a small bowl, mix together 2 tablespoons sugar and 1½ teaspoon cinnamon. Set aside.
- Sift flour into a medium bowl. Add cinnamon, cream of tartar, baking soda, salt and stir to combine. Set aside.
- Cream together butter, shortening and sugar in the bowl of a standing mixer fitted with the paddle attachment (or with a hand mixer). Add egg and vanilla and beat again until smooth. Add dry ingredients and stir until combined.
- Use a 2 tablespoon cookie scoop to measure dough, then roll into balls.
- Roll each dough ball in the cinnamon sugar mixture until it’s evenly coated.
- Place cookies on a baking sheet, either ungreased or lined with parchment paper.
- Bake in the preheated oven for 8-10 minutes until puffed and mostly set, but still soft.
- Remove from oven and transfer to a wire cooling rack to cool.