A little bit crunchy and a little bit chewy, these snickerdoodles are loaded with cinnamon and are a perfect afternoon snack!
Author: Erin Berdan
Recipe type: Dessert
Cuisine: American
Serves: about 36 cookies
Ingredients
2¼ cups all-purpose flour
½ cup unsalted butter, at room temperature
½ cup shortening
1½ cups white sugar, plus ¼ cup
1 tsp. Kosher salt
1 tsp. baking powder
2½ tsp. vanilla extract
pinch of nutmeg
1 large egg
3 tsp. ground cinnamon
Instructions
Preheat oven to 375F.
Sift flour into a bowl and set aside.
In the bowl of a stand mixer, combine the butter and shortening with 1¼ cups sugar until light and fluffy. Add the salt, baking powder, vanilla and pinch of nutmeg and mix until combined. Add the egg and then add the flour, a little at a time, until combined.
Roll into balls about 1 tablespoon each.
In a small bowl, combine cinnamon with remaining ¼ cup sugar.
Roll the ball of dough in the cinnamon-sugar and place a couple inches apart on parchment-lined baking sheets.
Baked until cooked through, about 7-10 minutes. Allow to cool on baking sheets for about 10 minutes.
Recipe by white plate blank slate at https://whiteplateblankslate.com/snickerdoodles/