- 1/2 cup unsalted butter
- 1 1/2 cup white sugar
- 3 Tbs white sugar
- 1 Tbs ground cinnamon
- 1/2 cup shortening
- 2 eggs (large)
- 2 tsp vanilla extract
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 3/4 cup all purpose flour
- Let the butter sit until slightly cooler than room temp, and then cut into small chunks and add to a mixing bowl (or standing mixer with a paddle attachment). REMEMBER: If you let your butter melt too much, it’ll thin the cookies out in the end! Never melt your butter in the microwave! This also means, don’t let your batter sit out in the kitchen for too long, once the butter melts too much, there’s no turning back!
- Preheat oven to 350˚
- Line baking sheets with parchment paper or silicone sheets.
- In a shallow bowl, mix together the 3 Tbs. of sugar and cinnamon.
- Mix the shortening in the bowl with the butter until they are creamy and thoroughly blended together.
- Add the remaining 1 1/2 c. of sugar to the mixture until light and fluffy.
- Then add the eggs one at a time, followed by the vanilla.
- In a small bowl, mix together the cream of tartar, baking soda and salt, then add that to the butter mixture.
- Add the flour and continue mixing until smooth.
- Using a melon baller, scoop out 1” balls and roll them into balls in your hands. Then roll them in the cinnamon sugar until they are completely covered (the more cinnamon sugar the better in my opinion). Then place them on the baking sheet 1 1/2”-2” apart.
- Bake for 10-12 minutes, you’ll know when they’re almost finished because the tops will start to crack and you’ll see that familiar Snickerdoodle look. Don’t overbake them though, Snickerdoodles are meant to be fluffy and a little chewy, not hard.
- Allow them to cool on a rack, and enjoy!
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