Snickerdoodles

• 1/2 cup butter , softened


• 1/2 cup shortening


• 1 1/2 cups granulated sugar


• 2 large 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


• 4 Tablespoons granulated sugar (for rolling the dough balls
  in)


• 1 Tablespoon ground cinnamon (for rolling the dough balls
  in)

1. Preheat oven to 375 degrees F.


2. Cream together butter, shortening, and 1 1/2 cups sugar. Add
   eggs and vanilla and mix well.


3. Add the flour, cream of tartar, baking soda and salt and
   stir until combined.


4. Shape dough by spoonfuls into balls. I grease my hands with
   cooking spray since the dough is slightly sticky. I also like to put one
   finished tray of rolled cookies in the fridge while I"m rolling the
   second. Then when you're ready to roll them in cinnamon and sugar they are
   easier to handle.


5. In a separate bowl, mix the 4 tablespoons granulated sugar
   and the cinnamon. Roll balls of dough in mixture. Place dough about 2 inches
   apart on a parchment lined baking sheet.


6. Bake 8 to 9 minutes (don't over bake!) Remove immediately
   (and carefully, with a good spatula!) from baking sheets onto a cooling rack to
   cool completely.

Storing and Freezing Instructions:

• Store in an airtight container at room temperature for 2-3
  days.


• To freeze the cookie dough, form dough balls and roll them
  in cinnamon sugar. Place cookie dough balls in a freezer safe bag in the
  freezer for up to 3 months.  Bake from
  frozen for 2 to 3 minutes longer than recipe states.


• To freeze baked cookies, allow them to cool completely and
  place them in an air-tight freezer safe container for 2-3 months.

Read Full Recipe ---> Click Here