Sue's Snickerdoodles

Chewy and sweet Snickerdoodles made with a mixture of shortening and butter.

Course Dessert

Cuisine American

Keyword Snickerdoodles

Prep Time 10

Cook Time 12

Chilling and Cooling 1

Total Time 1 22

Servings

Cost 5

2 ¼ cups all-purpose flour (315 grams)
2 teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon salt
¾ cup unsalted butter softened (170 grams)
¼ cup butter flavored shortening (48 grams)
1 ½ cups granulated sugar (or use half white and half brown) (300 grams)
2 eggs bring to room temperature
2 teaspoons vanilla extract
Cinnamon Sugar: 3 tablespoons granulated sugar 36 grams plus 1 ½ teaspoons cinnamon

Preheat oven to 375 degrees F. Line cookie sheets with parchment.
Stir together flour, cream of tartar, baking soda and salt.
In a mixing bowl, using low speed of a mixer (or by hand), mix together the butter and shortening. Add the sugar and mix just until blended (don’t cream). Add the eggs one at a time, beating on low just until each egg is incorporated and mixture is smooth. Beat in the vanilla.
Using a medium cookie scoop, scoop up rounds of dough. You should get about 30 using a medium cookie scoop. If using large, about 16. At this point you can chill the dough balls until ready to bake or bake right away.
Before baking, mix together the cinnamon and sugar. Roll dough balls in cinnamon sugar.
Place on cookie sheets and bake at 375 degrees for 9-11 minutes or until the edges are brown.

For a change of flavor and a little more chewiness, swap out half of the granulated sugar for brown sugar.