Soft and Chewy Snickerdoodle Cookies
These cookies are too perfect to be true! They are so soft when bitten into and chewy when you are indulging it. Be sure to follow step by step though as one mistake (not chilling dough or too heaping of a measurement) could ruin the cookie. Hope you enjoy just as our family does!
- Ready In:
- 1hr 15mins
- 1⁄2 cup salted butter, room temperature
- 1⁄2 cup shortening
- 3 large eggs
- 3 cups flour
- 1 1⁄2 cups sugar
- 2 teaspoons cream of tartar
- 1 1⁄2 teaspoons baking soda
- 1 dash salt
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
- Beat butter and shortening in a large bowl until creamy and smooth.
- Add in eggs one at a time beating after each addition.
- In a separate medium sized bowl combine the flour, cream of tartar, baking soda, sugar and salt.
- Beat 1/2 of the dry mixture into the wet mixture.
- Beat the remaining 1/2 of the dry mixture into the wet mixture. Dough should be workable and not too soft.
- Refrigerate dough uncovered for 30 minutes.
- Preheat oven to 375*.
- Combine sugar and cinnamon in a small bowl.
- Roll 1 inch balls of dough into the cinnamon mixture and place 2 inches apart on an ungreased cookie sheet.
- Bake for 10 minutes.
- Remove immediately from the cookie sheet onto a wire rack and let cool for 10 minutes before transporting them.
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Whoever submitted this omitted the sugar, to correct add 1 1/2 cups sugar, I also added an additional egg and these cookies came out very well. I have made the changes to the recipe and they have been posted posted, this should correct any problems. By the way, day three and the cookies are still soft.Reply