My Favorite Snickerdoodles
Soft and chewy snickerdoodles with a rich buttery flavor and warm cinnamon-sugar coating, made perfectly in your cooker for that tender, cozy texture.
Equipment
- 1 Stand or Handheld Mixer
- 2 Large bowls
- 1 Cookie sheet
- 1 Plastic wrap
Ingredients
Main Ingredients
- 2 ½ cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter at room temperature
- ½ cup Vegetable shortening
- 1 ¾ cups Granulated sugar divided
- 2 Large eggs
- 1 ½ teaspoons Ground cinnamon
Instructions
Instructions
- In one bowl whisk together the flour, cream of tartar, baking soda, and salt.
- In a separate bowl, use mixer to cream butter and shortening until light and fluffy.
- Add 1 ½ cups of sugar and mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Add dry ingredients in two additions and mix by hand until just blended.
- Form dough into a ball, cover with plastic wrap, and refrigerate for 6-8 hours or overnight.
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Divide dough into quarters, form logs, slice each log into 12, and roll into balls.
- Mix remaining ¼ cup sugar with cinnamon, and roll each dough ball in mixture.
- Bake for approx. 10 minutes. Cool on sheet for 5 minutes before transferring to wire racks.
Notes
Store cookies in airtight container or freeze for longer life. Warm up slightly before eating for best texture!