Cooking With Kristina

These are my husband Joshua’s favorite cookies and really the best Snickerdoodle recipe I have ever come across. I think it’s Mom’s blend of butter and shortening that makes them perfect in every way.

½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).
Cream together by hand, butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. With small spoon, shape dough into small balls.
In a small bowl, mix the 3 tablespoons sugar and the cinnamon. Drop one ball of dough in mixture at a time and coat well.

Place 2 inches apart on ungreased baking sheets. Bake 8 minutes, remove immediately from baking sheets and cool on wire rack.

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