Classic Snickerdoodles with a crispy outside and soft, light inside wrapped in cinnamon sugar!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 34 Servings
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 2 3/4 cups unbleached all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoons fine sea salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Line baking sheets with silpat liner or parchment paper, set aside.
In a large bowl, beat together butter, shortening, eggs, and sugar until light and fluffy.
Stir in flour, cream of tartar, baking soda, and salt.
In a small bowl, mix together sugar and cinnamon.
Scoop dough into 1 1/4-inch balls and roll in cinnamon sugar mixture.
Place on prepared baking sheets about 2 inches apart.
Bake for 10 to 12 minutes, or until set.
Move cookies to a wire cooling rack and cool completely.
Calories: 132kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 89mg | Potassium: 43mg | Sugar: 10g | Vitamin A: 100IU | Calcium: 5mg | Iron: 0.2mg