Description

These Snickerdoodle Cookies are a delightful treat known for their irresistible cinnamon sugar flavor. Made simply with butter, shortening, and love, they’re perfect for any occasion and easy to whip up for homemade goodness.

Ingredients

Scale

½ cup (1 stick) unsalted butter, softened
½ cup vegetable shortening
1 ½ cup granulated sugar
2 large eggs room temperature
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar
2 teaspoons ground cinnamon

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Instructions

In a large mixing bowl of a stand mixer or with an electric hand mixer, cream together the softened butter, shortening, and granulated sugar until fluffy, scraping the bowl as needed.
Add the eggs one at a time, mixing well after each addition.
Gradually stir in the flour, cream of tartar, baking soda, and salt until thoroughly combined, continuing to scrape the bowl as needed.
Cover the mixing bowl with plastic wrap or place the dough in a large zip-style freezer bag, then refrigerate for at least 1-2 hours or overnight.
Preheat your oven to 400 degrees F.
In a small bowl, combine the remaining granulated sugar and ground cinnamon.
Shape the chilled dough into 1 ¼-inch balls, rolling them in the cinnamon sugar mixture. Place them on a half sheet pan lined with parchment paper, spaced to allow for spreading (about 24 cookies per pan).
Bake the cookies for 8-10 minutes, rotating the pans halfway through for even baking.
Remove the cookies from the oven and allow them to cool on a baking rack.

Notes

Chill the dough for the best texture and flavor in your cookies.
The cookies can be kept in an airtight container for a week, ensuring their freshness.
For a softer cookie, bake for the shorter time recommended.

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 5g
Sodium: 50mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg