Tori's Kitchen - Snickerdoodle Cookies

What you’ll need -

Measuring cups & spoons, mixer, additional bowl, cookie sheet, parchment paper, cooling rack, butter, shortening, sugar, eggs, vanilla, flour, cream of tarter, baking soda, salt , and cinnamon

For the dough:

  • 1/2 cup of softened butter

  • 1/2 cup of shortening

  • 1 1/2 cup of sugar

  • 2 eggs

  • 2 1/2 teaspoons of vanilla

  • 2 3/4 cups of flour

  • 2 teaspoons of cream of tarter

  • 1 teaspoon baking soda

  • 1/4 teaspoon of salt

For the cinnamon-sugar mixture:

  • 4 tablespoons of sugar

  • 1 tablespoon of cinnamon

Instructions:

  1. Preheat your oven to 375 degrees

  2. In your mixing bowl, cream together the butter, shortening, and 1 1/2 cups of sugar

  3. Mix in the 2 eggs and the 2 1/2 teaspoons of vanilla

  4. Add in 2 3/4 cups of flour, 2 teaspoons of cream of tarter, 1 teaspoon of baking soda, and 1/4 teaspoon of salt and mix until fully combined

  5. In a separate bowl, mix together the 4 tablespoons of sugar + the 1 tablespoon of cinnamon

  6. Line your cookie sheet with parchment paper

  7. Take a spoon and shape the dough into a ball, and roll the ball around in the cinnamon-sugar mixture, and drop it on your cookie sheet. I usually only bake 9 cookies per sheet

  8. Bake the cookies for 8-9 minutes.

  9. Once fully baked, leave the cookies on the cookie sheet for only 2 minutes so that they can harden a little before moving them onto the cooling rack

  10. Enjoy!

*A few notes: This recipe yields about 2 - 2 1/2 dozen (just depends on the size of your cookies). Also, you can refrigerate the dough for 48 hours before baking.

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