Sucker for a Snickerdoodle

I know this looks bad that a few weeks after our weight loss competition and I am already posting yummy baked goods.  I actually baked these cookies up during our competition and I gave most of them out to my neighbors and only kept a few, so there.  I just had to try this new recipe I found because she claimed they stayed soft and chewy and that is really hard to do when baking snickerdoodles. 

I really am a sucker for a snickerdoodle as you can see here and here. 

 I don't know why I love snickerdoodles so much they don't even have chocolate in them!  I guess it is one of my go to cookies, if I don't have chocolate chips in the house.  It is a cookie that you almost have all the ingredients for and they are just simple and yummy to make. 

I usually make the recipe from the Betty Crocker cookbook but I now will replace it with this new one from Our Best Bites.  The cookie did stay soft and chewy, everything you would want in a snickerdoodle.

Soft and Chewy Snickerdoodles

Ingredients
1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt

Instructions
Preheat oven to 375 degrees. line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.

Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.

Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.

Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes about 2 dozen 3-4 inch cookies.


Recipe adapted from Our Best Bites