Snickerdoodles Cookies

 

 

 

Ingredients

• 3 cups all-purpose flour 
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 stick salted butter (room temp)
• 1/2 cup butter flavored Crisco
  
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg + 1 large egg yolk (room temp)
• 1 tablespoon pure vanilla extract

Topping

• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon

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Instructions

Preheat oven to 375°F.

Line two large cookie sheets with parchment paper or silicone baking mats

Make the topping:

Combine the granulated sugar and cinnamon together in a small bowl.

Make the cookies: 

Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter, shortening, and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.  *you can add a tablespoon or two of water if needed.

Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each.  Roll the dough balls in cinnamon-sugar topping.  Arrange 3 inches apart on the baking sheets.

Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are just out of the oven, lightly press down on them with the back of a fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.