Snickerdoodles Recipe

Servings: About 4 dozen
Prep time: 10 minutes
Total time: 20 minutes

Ingredients

1 ½ cups plus 2 tablespoons|330 grams granulated sugar
½ cup|100 grams shortening
½ cup|115 grams unsalted butter, softened
2 large eggs
2 ¾ cups|365 grams all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt
2 teaspoons ground cinnamon

Directions

1. Heat the oven to 400ºF|200°C. In a large bowl and using an electric hand mixer, beat 1 ½ cups|340 grams of the sugar, shortening, and butter until smooth, about 2 minutes. Add the eggs, one at a time, beating well until smooth. Add the flour, cream of tartar, baking soda, and salt and beat until just combined.
2. In a medium bowl, combine the remaining 2 tablespoons of sugar with the cinnamon.
3. Shape the dough into 1 ½-inch balls (about 1 tablespoon per ball), and roll each ball in the cinnamon and sugar mixture. Arrange the dough balls about 2 inches apart on un-greased cookie sheets. Bake until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheet halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

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