Classic Soft and Chewy Snickerdoodles
Classic Soft and Chewy Snickerdoodles are great anytime of the year but during Christmas time I enjoy making them for the entire family. Soft, chewy, perfectly cooked cookies bursting with rich cinnamon and sugar flavor.
Equipment
- Baking Sheets
- Cookie Scoop
Ingredients
Cookie dough
- 1/2 cup vegetable shortening
- 1/2 cup butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
Cinnamon/Sugar Topping
- 2 tbsp granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with the paddle attachment or hand mixer, beat vegetable shortening, butter, granulated sugar and vanilla.
- Add eggs, one at a time, beating after each addition.
- Add flour, cream of tartar, baking soda, salt and beat until a soft dough forms.
- In a small bowl, mix 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon together.
- Use a cookie scoop to gather a small amount of dough. Roll into a one inch ball and coat with the cinnamon and sugar topping.
- Place on an ungreased baking sheet about 2 inches apart.
- Bake for 10 minutes or until the edges are just starting to lightly brown. Do not over cook. Let cookies rest on cookie sheet for about 1-2 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- To freeze store in an air tight container for up to three months. Place wax paper between layers.
