Classic Snickerdoodles

 

 

 

1 1/2 cups sugar
1/2 cup butter
1/2 cup coconut oil or shortening
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp ground cinnamon

Preheat oven to 400° F.

Chop the butter into small cubes and combine with 1 1/2 cups sugar, coconut oil/shortening, and eggs in large bowl. Use an egg beater to cream the ingredients together.

Add flour, cream of tartar, baking soda, and salt, stirring until it forms a dough that sticks together. It may take a few minutes to mix in the chunks of butter.

In a small bowl, stir together the 1/4 sugar and cinnamon.

Shape dough into small balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on a cookie sheet lined with baking parchment.

Bake 8 to 10 minutes or until set. It is ok if they don't look completely baked. They will repose on the hot sheet and will stay soft instead of getting dry and crispy from baking longer. Place the cookie sheet on a wire rack to cool.