The Best Snickerdoodle

Over the years I’ve varied my snickerdoodle
cookie recipe many times in an attempt
to bake the perfect cookie.
In many ways, the basic recipe IS the best cookie,
with some minor variations that
involve tricks more than ingredients.
One is hand mixing the dough,
Another is to make sure your butter
and eggs are at room temperature.

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
2 large eggs
2 tsp vanilla
2-3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbls. sugar
2 tsp cinnamon

Directions:
Heat oven to 400 degrees F.
Mix the butter and shortening thoroughly (by hand!)
After you’ve mixed the shortening and butter,
add the sugar and cream further. Add eggs and vanilla.
In separate bowl, mix the flour, cream of tartar,
baking soda and salt. Add to creamed mixture,
Mix the sugar and cinnamon in a small plastic bag.
Shape dough into rounded teaspoons and shake balls
lightly in plastic bag with sugar/cinnamon mixture.
Place 2 inches apart on ungreased baking sheets.
I use parchment paper for the most even baking.
Bake 6-10 minutes, depending on your preference.
Let sit on the cookie sheets for a minute
or two while they finish baking,
then remove from sheets. Makes about 6 dozen