snickerdoodles.
- 1 cup (16 tablespoons/1 stick) shortening or unsalted butter (2 sticks), softened
- 1-1/2 cups granulated sugar
- 2 large eggs
- 2-3/4 cups unbleached all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- CINNAMON SUGAR MIXTURE
- 4 tablespoons sugar
- 4 teaspoons cinnamon
How to Make It
- Preheat oven to 400° F.
- In the bowl of the stand mixer, cream together the shortening, sugar, and eggs.
- In the small bowl, sift together the flour, cream of tartar, baking soda, and salt. Add to the shortening mixture and stir on low until combined.
- In the small plate, stir together the cinnamon and sugar. Shape dough into balls about the size of a walnut and roll around in the cinnamon sugar until coated all the way around. Place on ungreased baking sheets about 2 inches apart.
- Bake about 8 to 10 minutes, until the cookies are lightly browned but still soft. They should puff up then flatten out.
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