(Perfect Every Time Snickerdoodle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cream of tartar
  • 1 13/16 cups Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract
  • 1/2 cup Vegetable shortening

• Dairy

  • 1/2 cup Butter, salted

Found on laurenslatest.com

Directions

• Preheat oven to 375 degrees. Line 2 lightly colored baking sheets with parchment paper and set aside.
• In a large bowl, stir shortening, butter and sugar together until light and pale in color, 1 1/2 minutes. Whip in eggs and vanilla. Scrape sides of bowl and stir again briefly. Add in flour, cream of tartar, baking soda and salt and stir until incorporated. Scrape sides and stir again briefly.
• In a small, shallow bowl, stir sugar and cinnamon together.
• Using a cookie scoop {1 1/2 tablespoon size}, scoop dough into even mounds on baking sheet. Roll each dough ball in cinnamon sugar mixture. Bake 8-9 minutes or until puffed and look slightly underdone. Remove from oven and cool 3 minutes on baking sheet before transferring to cooling racks. Store in air tight containers for up to 4 days.