Perfect Snickerdoodles

There are things that unite us as human beings and things that divide us. We all want world peace. We all want to be loved. We all agree that the third Pirates of the Caribbean was absolutely terrible.

But there are some issues that divide us. I try to understand different perspectives, but on one issue I am unwilling to compromise.

Snickerdoodles should be neither cakey nor crunchy.

Both are an abomination.

Snickerdoodles should be chewy, with slightly crisp edges.

If you agree (which if you have morals and standards, you should), this is the recipe for you. My husband is usually a beacon of self control, and very rarely overindulges in sweets. That man will eat 15 of these cookies without coming up for air. I consider it the ultimate compliment when I bake something that he cannot resist.

Snickerdoodles are so underrated, and these chewy and slightly crispy, sweet and slightly tangy cinnamon sugar delights are absolutely deserving of their time in the sun.

Perfect Chewy Snickerdoodles

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 48

Ingredients

  

• 1/2 cup butter softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Instructions

 

• Directions

  Preheat oven to 400 degrees F

  Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Use a small cookie scoop and roll into balls, about 2 tbsp each. 

  Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

  Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.