SNICKERDOODLES

Cinnamon sugar mix:

1/4 cup granulated sugar

1 tablespoon ground cinnamon

Cookie Dough:

2 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon Salt

1/2 cup butter softened (1 stick)

1/2 cup  shortening

1 1/2 cups granulated sugar

2 large eggs

 

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats or lightly grease.

To make the topping, combine 1/4 cup sugar and a tablespoon cinnamon in a soup bowl. Set aside. 

In a medium bowl, gently mix together dry ingredients: flour, cream of tartar, baking soda, and salt with a whisk or spoon. 

Beat butter, shortening, and remaining 1 1/2 cups sugar together until pale and fully, about 3 to 5 minutes.

Beat in the eggs, one at a time, until evenly incorporated. Scrape down the bowl and beaters as necessary.

Reduce speed to low and add flour mixture slowly until just combined, about 30 seconds. Stir by hand for a few strokes to ensure flour is incorporated.

Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls, then drop into the cinnamon-sugar mixture and toss to coat. Lay on prepared baking sheets about 2 inches apart. 

Bake the cookies, one sheet at a time, until the edges are starting to brown but the centers are soft and puffy, about 10 to 12 minutes, rotating sheet after 5 minutes. (The cookies will look unfinished).

Cool cookies on baking sheet 10 minutes, then serve or transfer to cooling racks to cool completely.