Classic Snickerdoodle Cookies

 What makes snickerdoodles so, well, snickerdoodley? Its distinctive crackling and cinnamon-sugar topping make it a standout cookie treat. Don’t forget to include cream of tartar on your grocery shopping list when you’re planning to bake snickerdoodle cookies. Along with baking soda, it’s the secret to the cookie’s leavening. Some home cooks claim that hand mixing the snickerdoodles, instead of using an electric beater creates a better cookie, but you be the judge!



Ingredients

  • 1 1/2
    cups sugar
  • 1/2
    cup butter, softened
  • 1/2
    cup shortening
  • 2
    eggs
  • 2 3/4
    cups Gold Medal™ all-purpose or unbleached flour
  • 2
    teaspoons cream of tartar
  • 1
    teaspoon baking soda
  • 1/4
    teaspoon salt
  • 1/4
    cup sugar
  • 2
    teaspoons ground cinnamon

Steps

1 Heat oven to 400°F.

2 Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

3 Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

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