Classic Snickerdoodle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cups Flour
  • 1 1/2 cups Granulated sugar
  • 1 Teas baking soda
  • 2 Teas. cream of tartar
  • 1/2 Teas. salt
  • 1/4 cup Vegetable shortening

• Dairy

  • 12 tbsp Butter, unsalted

Found on passthesushi.com

Description

Ingredients

• 2 1/4 cups flour
• 2 teas cream of tartar
• 1 teas baking soda
• 1/2 teas salt
• 12 tbs unsalted butter. softened, but still cool
• 1/4 cup vegetable shortening
• 1 1/2 cups granulated sugar, plus 3 tbs, divided
• 2 eggs
• 1 tbs ground cinnamon.

Directions

• Preheat the oven to 400 degrees with the racks set to the top middle and bottom middle positions. Line two baking sheets with parchment paper and set aside.
• In a large bowl, whisk the cream of tartar, baking soda, and salt.
• In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter, shortening and 1 1/2 cups sugar until creamy. Scrape down the sides, and mix in the eggs one at a time.
• Add the flour to the butter mix and beat for about 30 seconds to combine.
• In a small bowl, combine the remaining 3 tbs sugar with the cinnamon. Roll the dough into 1 1/2 balls and toss into the cinnamon sugar mix to coat. Place each on the baking sheets about 2 inches apart.
• Bake the cookies about 9 to 11 minutes, rotating racks halfway through cook time.
• Allow the cookies to cool 4 minutes on baking sheets before transferring to a wire rack to cool completely.