Snickerdoodles
I prefer to use non-hydrogenated vegetable shortening in these cookies, it is packaged in sticks like butter, and found in the refrigerated section in most natural foods stores and supermarkets. Make sure to let it soften before using it.
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Prep Time
240 minutes
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Cook Time
12 minutes
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Servings
Makes about 20 cookies
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- 2 tablespoons Sugar
- 2 teaspoons Ground Cinnamon
- 1/2 cup Unsalted butter, softened
- 1/2 cup Vegetable Shortening, softened
- 1 cup Sugar
- 1 Large Egg
- 1/2 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
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1
Stir together in a small bowl and set aside:
Sugar
Ground Cinnamon -
2
Beat with an electric mixer until blended:
Unsalted Butter, Softened
Vegetable Shortening, Softened -
3
Add and beat until fluffy:
Sugar -
4
Add and mix until completely incorporated:
Egg
Vanilla Extract -
5
Whisk together and add:
All-Purpose Flour
Cream of Tartar
Baking Soda
Salt -
6
Mix just until all ingredients are well blended; do not over-mix.
Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees.
Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.
Using a pastry brush, brush each cookie lightly with water, then sprinkle with the cinnamon sugar mixture.
Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
- 7 Enjoy!
-
Biscuit Cookie Cutter, 3"
$2.99View Biscuit Cookie Cutter, 3" -
Perfect Cookie Rolling Pin ¼ in Fixed Depth
$39.99View Perfect Cookie Rolling Pin ¼ in Fixed Depth
