SNICKERDOODLE COOKIES  

CINNAMON SUGAR COATING

3 T. sugar

1 tsp. cinnamon

COOKIE INGREDIENTS

1 2/3 cups flour, sifted

½ tsp. cinnamon

2 tsp. cream of tartar

1 tsp. baking soda

1/8 tsp. salt

½ cup shortening

½ cup salted butter, softened

1 ½ cups sugar

2 eggs

1 tsp. vanilla extract

Preheat oven to 375 degrees.

Make the sugar coating – set aside.

Sift the flour into a medium bowl.

Add cinnamon, cream of tartar, baking soda and salt – set aside.

Cream butter, shortening and sugar together.

Add eggs and vanilla. Beat again until smooth.

Beat in the dry ingredients until just incorporated.

Use a cookie scoop to measure dough, then roll into balls.

Roll each dough ball in the cinnamon sugar mixture.

Bake for 8-9 minutes until puffed and mostly set, but still soft. DO NOT OVER BAKE even though they look like they are not done.

Let sit on baking sheet for 2 minutes, then remove to a wire rack.

MAKES 30 COOKIES

FREEZE AHEAD: Roll dough into balls and then roll in the cinnamon mixture. Freeze in an airtight container.

To bake – remove from the freezer and wait for the cookie dough to come to room temperature.

Recipe source: joyfoodsunshine