favorite snickerdoodle recipes I fall back on, I figured it couldn't hurt to try something new, especially since the one for oatmeal cookies turned out so well.
stand-by recipe but was still respectable, albeit more typical in thickness. The taste was excellent, in no small part because of my loyalty and adherence in using Penzey's Vietnamese cinnamon.
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons vegetable shortening
1 1/2 cups (10.5 ounces) granulated sugar, plus 1/4 cup for rolling
2 large eggs
1 tablespoon ground cinnamon (I used Penzey's Vietnamese cinnamon)
- Whisk flour, cream of tartar, baking soda and salt together.
- Using stand mixer fitted with the paddle attachment, cream together butter, shortening and 1 1/2 cups granulated sugar on medium speed until pale and fluffy, about 3 minutes.
- Add eggs, one at a time, and beat until just incorporated, scraping down sides of the bowl as needed. Reduce speed to low and slowly add flour mixture until just combined, about 30 seconds. Portion into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Combine 1/4 cup granulated sugar and cinnamon in a small bowl. Roll each dough ball into mixture, coating completely. Evenly space onto baking sheets, placing 2 inches apart. Bake cookies, 1 sheet at a time, until edges are just set and beginning to brown but centers are still soft, puffy and cracked, 10-12 minutes. Let cookies cool on cookie sheets for 5 minutes then transfer to wire racks to cool completely.