Snickerdoodles

One of Andy’s favorite cookies are snickerdoodles. I thought they would be fun to make with Alex, as he could roll the cookie into the cinnamon sugar mixture. It turns out, Alex liked these just as much as Andy. They are super easy and always a crowd pleaser!

I tweaked the recipe I found to the one below, but the original recipe can be found here.

INGREDIENTS

1/2 cup of salted butter, softened

1/2 cup of butter flavored vegetable shortening

1 1/2 cups of sugar

2 medium eggs

2 3/4 cups of all-purpose flour

2 teaspoons of cream of tartar

1 teaspoon of baking soda

2 tablespoons of ground cinnamon

2 tablespoons of sugar

DIRECTIONS

1.       Preheat the oven to 400 degrees F.

2.       In a large bowl, combine the butter, shortening, 1 1/2 cups of sugar and the eggs; mix thoroughly with an electric mixer on medium speed until creamy and well combined (one to two minutes). Sift together the flour, cream of tartar, and baking soda, and stir into the shortening mixture.

3.       In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

4.       Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar.

5.       Arrange the dough balls two inches apart on ungreased cookie sheets. Bake until the edges of the cookies are set but the centers are still soft (eight to 10 minutes), rotating the sheets halfway through.

6.       Transfer the cookies to wire racks for cooling. Repeat with the remaining dough.