Snickerdoodles (the real kind, nice and soft)

Snickerdoodles, when make correctly, are the best cookie ever. Soft, warm, cinnamin deliciousness. I can’t make it through the mall without buying one, and the homemade version is even better.

I, without shame, stole this recipe from Allrecipes.com

Snickerdoodles

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Make dough, blah, blah. Roll balls in cinnamon/sugar mix. Lick fingers. Repeat.

Drop on parchment lined cookie sheet.  Space about 2 inches apart. Really, don’t smoosh them all close. Nothing is worse than cookies that mush together.

I make mine a nice ice-cream scoop size and only bake 8 minutes. Seriously, don’t mess around. 8 minutes, that is it. They won’t look done, but they will be.