These made-from-scratch snickerdoodles are easy to pull together. The dough can also be frozen for up to 2 months.
Slideshow: Christmas Cookie Recipes
1 3/4 cups sugar
1/2 cup softened butter
1/2 cup vegetable shortening
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
How to Make It
Preheat the oven to 375º. In a large mixing bowl or stand mixer, beat 1 1/2 cups of the sugar with the butter and shortening until smooth. Beat in the eggs. Stir in the flour, cream of tartar, baking soda and salt.
Shape the dough into 1-inch balls. Mix 1/4 cup of the sugar and the cinnamon. Roll balls in the cinnamon-sugar mixture and place on greased cookie sheets, equally spaced apart. Bake for 10 minutes. Remove from oven and let cool for 2 minutes before moving to wire rack to cool completely.
The cookie dough can be tightly rolled with plastic wrap into a log and stored in the freezer for up to 2 months. To bake, remove the dough from the freezer and slice into 1/2-inch pieces. Place on cookie sheet, allow to defrost for 10 minutes, then bake for 10 minutes.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.