Snickerdoodles
- 1/2 cup butter , softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 Tablespoons granulated sugar (for rolling the dough balls
in) - 1 Tablespoon ground cinnamon (for rolling the dough balls
in)
- Preheat oven to 375 degrees F.
- Cream together butter, shortening, and 1 1/2 cups sugar. Add
eggs and vanilla and mix well. - Add the flour, cream of tartar, baking soda and salt and
stir until combined. - Shape dough by spoonfuls into balls. I grease my hands with
cooking spray since the dough is slightly sticky. I also like to put one
finished tray of rolled cookies in the fridge while I"m rolling the
second. Then when you're ready to roll them in cinnamon and sugar they are
easier to handle. - In a separate bowl, mix the 4 tablespoons granulated sugar
and the cinnamon. Roll balls of dough in mixture. Place dough about 2 inches
apart on a parchment lined baking sheet. - Bake 8 to 9 minutes (don't over bake!) Remove immediately
(and carefully, with a good spatula!) from baking sheets onto a cooling rack to
cool completely.
Storing and Freezing Instructions:
- Store in an airtight container at room temperature for 2-3
days. - To freeze the cookie dough, form dough balls and roll them
in cinnamon sugar. Place cookie dough balls in a freezer safe bag in the
freezer for up to 3 months. Bake from
frozen for 2 to 3 minutes longer than recipe states. - To freeze baked cookies, allow them to cool completely and
place them in an air-tight freezer safe container for 2-3 months.
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