These crunchy snickerdoodle cookies are the perfect treat for any occasion! They are made with simple ingredients and are easy to make. The cookies have a soft and chewy center with a crunchy exterior. They are also coated in a cinnamon sugar mixture that gives them a delicious flavor.
2 ¾cupsunbleached all purpose flour or 1 ½ white whole wheat flour and 1 ¼ unbleached all purpose flour
2teaspoonscream of tartar
1teaspoonbaking soda
¼teaspoonsalt
4tablespoonswhite sugar
4teaspoonsground cinnamonyou can reduce this if you don't like a lot of cinnamon. But I do!!
Instructions
Preheat oven to 375 degrees.
In a mixing bowl, cream together the butter, sugar and shortening until fluffy on medium speed. (Approximately 2 minutes). Add in the eggs and vanilla and continue mixing until well incorporated. Scrape the sides of the bowl if necessary. Turn mixer to low and add in the baking soda, salt, cream of tartar and flour and mix just until all ingredients are mixed in well.
In a small bowl, mix together the 4 tablespoons of sugar and 4 teaspoons of cinnamon. Roll tablespoon sized amount of dough into a ball, than roll the dough ball in the sugar and cinnamon mixture until dough ball is fully coated in the mixture. Place on cookie sheet.
Place the cookies at least two inches apart on an ungreased cookie sheet. Bake for 8-10 minutes until edges brown lightly. Remove immediately from baking sheets and allow to cool on cooling rack.
Notes
Store in an airtight container for several days. Cookies can be frozen and dethawed.