Snickerdoodle Cookies
Servings 36 cookies
Calories 133kcal
Ingredients
- 1/2 cup butter softened
- 1/2 cup solid vegetable shortening
- 2 cups granulated sugar divided
- 1 tsp pure vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1/2 tsp salt
- 2 1/2 tsp ground cinnamon divided
Instructions
- In a medium-size bowl, using an electric mixer beat together butter and shortening for 30 seconds
- Add 1 3/4 cup sugar and vanilla. Beat on medium-high until fully combined.
- Add eggs one at a time beating well after each addition. Scrape the sides of the bowl periodically.
- In a separate medium bowl use a whisk to sift together flour, baking soda, cream of tartar, salt and 1/2 tsp cinnamon.
- Lower the speed of the mixer and gradually add dry ingredients beating until fully combined.
- Chill dough for at least 2 hours or overnight.
- Prepare: Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside
- Mix together 1/4 cup sugar and 2 tsp cinnamon in a shallow bowl. Form dough into small balls and roll in mixture.
- Arrange dough balls on cookie sheet at least 2 inches apart. Bake for 8-10 minutes.
- Carefully remove to cooling rack to cool completely. Store at room temperature in an airtight container.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 17mg | Fiber: 1g | Sugar: 11g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg