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Snickerdoodles Recipe


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Category   Desserts - Breads
Sub Category   None
Servings   3 dozen

1/2 cup each butter and shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups pastry flour
1 1/2 teaspoons cream of tartar (or Bakewell Cream)
1 teaspoon baking soda
1/3 teaspoon salt
1 tablespoon cinnamon
3 tablespoons Turbinado sugar

In the bowl of an electric mixer, cream room temperature butter with shortening until light, gradually adding sugar. Add eggs, one at a time, beating after each addition.
In a small bowl, mix together flour, cream of tartar, baking soda and salt, stirring until well combined. Gradually add flour mixture into butter/sugar mixture.
Combine 2 teaspoons cinnamon with 3 tablespoons coarse sugar (we use Turbinado) and stir until evenly mixed. (Sometimes we also stir in a pinch of vanilla bean powder as well but this step is optional). Another alternative is to store a vanilla bean or two in the sugar jar for several weeks before using in order to infuse the sugar with extra vanilla flavor.
Shape the cookie dough into balls and drop by rounded spoonfuls (we use a small ice cream/cookie scoop) 2-3 inches apart onto ungreased cookie sheets. Bake in a preheated 400F oven for about 10 minutes (check at 8 minutes so as not to overbake).

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