It’s hard to go wrong with these buttery American classics. These snickerdoodles have a soft, chewy center encased by a crisp sugar coating. The faint hint of the cinnamon adds a sophisticated spice and their cracked tops give them an irresistibly homemade look. Sandwich them around a scoop of creamy vanilla ice cream and you’ll be in cookie heaven.
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1/2 cup pure vegetable shortening
- 1 1/3 cups sugar
- 2 eggs
- 1 tablespoon cinnamon, plus 1/4 cup sugar for rolling
- Preheat the oven to 400 degrees. Line baking sheets with parchment paper; set aside.
- Sift together flour, cream of tartar, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
- Add eggs, and beat to combine.
- Add dry ingredients, and beat to combine.
- In a small bowl, combine 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.