Classic Crispy Snickerdoodle Cookies
The classic buttery, cinnamon sugary cookie, but with this technique, you will get a thin and crispy cookie.
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
- 2 3/4 c all purpose flour
- 2 t cream of tartar
- 1 t baking soda
- 1/4 t salt
- 1/2 c vegetable shortening
- 1/2 c 1 stick unsalted butter, at room temperature
- 1 1/2 c sugar
- 2 eggs
- 3 T sugar
- 3 t cinnamon
Whisk or sift together flour, cream of tartar, baking soda, and salt.
In a large bowl or the bowl of your mixer, cream the shortening, butter, and sugar at medium high speed thoroughly until light and fluffy.
Add the eggs one at a time, and mix thoroughly.
Reduce mixer speed to low, and slowly add the flour mixture. Mix until just combined.
Place dough in the refrigerator until just cool enough to handle and roll into balls, about 15-30 minutes.
Preheat oven to 400°F.
Combine cinnamon and sugar in a small bowl.
Using a small scoop or about 1 tablespoon of dough, form balls, and roll each ball in the cinnamon sugar mixture to coat all sides.
Place dough balls about two inches apart on a cookie sheet.
Just before baking, take your three middle fingers and press the balls down slightly, until they are about a half inch thick.
Bake for 8-10 minutes, or until barely set and slightly golden. They will puff up at first while baking, then flatten out.
Cool for a few minutes on the pan, then remove and cool completely on cooling racks.