While these aren't my personal favorite cookie, they are my most requested cookie. The husband and many co-workers agree that these are the best snickerdoodles in the world. I keep the cinnamon and sugar mixture on-hand in a small jar; I re-use it for the next batch of snickerdoodles, or on buttered toast.
Gather these together before you start:
- 1/4 cup of sugar
- 1 tablespoon ground cinnamon
- 1 1/2 cup sugar
- 1/2 cup shortening
- 1/2 cup butter (room temperature)
- 2 eggs
- 14 ounces (2 3/4 cups) flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 375° F.
Whisk 1/4 sugar and 1 tablespoon ground cinnamon, set aside. Whisk flour, cream of tartar, baking soda and salt together. In large mixing bowl, cream shortening, butter, and 1 1/2 cup sugar until light and fluffy. Whisk eggs together and mix into creamed fat and sugar. Add flour mixture to large mixing bowl; add slowly and keep mixing to integrate.
Shape dough into 1-inch balls, and roll dough balls in the cinnamon and sugar mixture. Place balls 2 inches apart on un-greased cookie sheets.
Bake at 375° F for about 9 minutes; bottom of cookies should have browned just a bit. After cookies have cooled for a few minutes, move to cooling rack.
Notes: I suggesting making single "test" cookies at different baking time and oven temperature combinations until the cookie seems "right" for your oven and personal taste. Then note that down for next time.