Todd’s Snickerdoodles

Name: Todd's Snickerdoodles
Total time: PT0D0H0M
Yield: makes About 3 1/2 Dozen
Ingredients: 2 cups sugar; 1 ⁄ 2 cup unsalted butter, softened; 1 ⁄ 2 cup vegetable shortening, softened; 2 tsp. baking powder; 1 tsp. vanilla extract; 3 ⁄ 4 tsp. kosher salt; 2 eggs; 2 3 ⁄ 4 cups flour; 2 tsp. ground cinnamon

Serves
makes About 3 1/2 Dozen

NOAH FECKS

This recipe, from executive food editor Todd Coleman, first appeared in our 2012 Cookie Advent Calendar. Todd's mother, Linda Coleman, volunteers at the hospital in Tallahassee, Florida, bringing home-baked treats to patients during the holidays. This cinnamon-sugar dusted snickerdoodle is always the most-requested cookie.

Ingredients

2 cups sugar
¹⁄₂ cup unsalted butter, softened
¹⁄₂ cup vegetable shortening, softened
2 tsp. baking powder
1 tsp. vanilla extract
³⁄₄ tsp. kosher salt
2 eggs
2 ³⁄₄ cups flour
2 tsp. ground cinnamon

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Instructions

Step 1

Heat oven to 400°. Combine 1 1⁄2 cups sugar, butter, shortening, baking powder, vanilla, and salt in a bowl and beat on medium speed of hand mixer until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, and beat until smooth. Add flour, and beat until just combined.

Step 2

Using 2 tablespoons, portion and roll dough into 1" balls; combine remaining sugar and cinnamon in a bowl and roll balls in cinnamon-sugar to coat. Place balls 2" apart on parchment paper-lined baking sheets, and using the bottom of a glass or measuring cup, press each ball to flatten into a disk; bake until lightly golden and set, about 10 minutes.