Cook's Illustrated Snickerdoodles

🥘 Ingredients

• baking soda
  1 tsp
• cinnamon
  1 Tbsp
• cream of tartar
  2 tsp
• eggs
  2
• flour
  2.5 c
• salt
  1/2 tsp
• sugar
  1.75 c
• unsalted butter
  8 Tbsp
• vegetable shortening
  8 Tbsp

🍳 Cookware

• bowl
• stand mixer
• 9x9 glass dish

1. 1

   Preheat oven to 375°F.
2. 2

   Mix flour , cream of tartar , baking soda , and salt in a bowl .

   flour: 2.5 c, cream of tartar: 2 tsp, baking soda: 1 tsp, salt: 1/2 tsp
3. 3

   In a stand mixer , cream together vegetable shortening , unsalted butter , and sugar for ⏱️ 3 minutes at medium speed.

   vegetable shortening: 8 Tbsp, unsalted butter: 8 Tbsp, sugar: 1.5 c
4. 4

   Add eggs to the mixer one at a time to prevent lumps from forming.

   eggs: 2
5. 5

   Add dry ingredients to wet in small doses to avoid creating cloud of flour.
6. 6

   Mix 1/4 cup sugar and 1 Tbsp of cinnamon in a 9x9 glass dish .

   sugar: 4 tbsp, cinnamon: 1 Tbsp
7. 7

   Dish 2 Tbsp, using a number 30 scoop, of dough and roll into a ball and place on cookie sheet 2 inches a part.
8. 8

   Bake in oven for ⏱️ 10 minutes , rotating at 5 minutes.
9. 9

   Let cool for ⏱️ 10 minutes on a wire rack.