Cookie-Monster Approved

I try to bake every weekend. It just makes the time off more festive. In between the usual fare of zucchini breads and muffins, I'll inject a surprise now and then. This one is a winner.

I didn't waste time photographing these...
just snapped 'em with my iPhone, so I could CHOW DOWN.

Snickerdoodles for my Snickerdoodle

1/2 cup vegetable shortening

1 1/2 cups granulated sugar

2 1/2 cups all-purpose flour 

2 teaspoons cream of tartar 

1 teaspoon baking soda 

1/2 teaspoon salt

8 tablespoons (1 stick) butter, softened 

2 large eggs 

For Baking: Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 (11X17-inch) rimmed baking sheets with parchment paper, silpat liners or lightly coat with cooking spray.

Prepare Dough: In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In a large bowl (or the bowl of a stand mixer), beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix until well incorporated. Reduce the speed of your mixer (stand mixer or handheld) and add the flour mixture, mixing until just combined.

Make Cinnamon-Sugar mixture: Mix together 2 tbsp. of cinnamon and a 1/4 cup of sugar.

Arrange: Make 1.5" little balls (I used a melon ball scooper) and dip into cinnamon sugar mixture. I only do the tops for a more consistent looking cookie. 

Bake: Bake at 350 degrees for 10 minutes depending on your oven.

Nom, nom.  These are no ordinary sncikerdoodles. No. Perfectly cakey middles with chewy edges and the perfect amount of kick on top. I have modified this over and over and I think this is the holy grail of snicker doodle recipes if I do say so myself. They make about 3 dozen cookies.