Cook's Illustrated Snickerdoodles
- 2.5 cups (300 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 8 Tbsp (92 g) vegetable shortening
- 8 Tbsp (113 g) unsalted butter
- 1.5 cups (297 g) granulated sugar
- 2 eggs
- 0.25 cup (50 g) granulated sugar
- 1 Tbsp cinnamon
- 1 bowl
- 1 stand mixer
- 1 9x9 glass dish
Preheat oven to 375°F.
Mix flour, cream of tartar, baking soda, and salt in a bowl.
In a stand mixer, cream together vegetable shortening, unsalted butter, and sugar for 3 minutes at medium speed.
Add eggs to the mixer one at a time to prevent lumps from forming.
Add dry ingredients to wet in small doses to avoid creating cloud of flour.
Mix 1/4 cup sugar and 1 Tbsp of cinnamon in a 9x9 glass dish.
Dish 2 Tbsp, using a number 30 scoop, of dough and roll into a ball and place on cookie sheet 2 inches a part.
Bake in oven for 10 minutes, rotating at 5 minutes.
Let cool for 10 minutes on a wire rack.