Snickerdoodles
Ingredients
- Cookie:
- 3 cups (750 mL) Robin Hood® Original All Purpose Flour
- 2 tsp (10 mL) cream of tartar
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 1/2 cups (375 mL) granulated sugar
- 1/2 cup (125 mL) butter, softened
- 1/2 cup (125 mL) All Vegetable Shortening
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- Coating:
- 1/4 cup (50 mL) granulated sugar
- 2 tsp (10 mL) cinnamon
Directions
Step 1:
Whisk together flour, cream of tartar, baking soda and salt in a medium bowl. Reserve.
Step 2:
Beat sugar, butter and shortening in a large bowl using an electric mixer for 2 minutes. Add eggs on at a time, beating well after each addition. Add vanilla. Add reserved dry ingredients on low speed until just combined. Refrigerate dough for 30 minutes.
Step 3:
Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
Step 4:
Combine sugar and cinnamon in a small bowl.
Step 5:
Shape dough into 1” (2.5 cm) balls. Roll in the cinnamon and sugar mixture, coating well. Place on prepared baking sheets 2” (5 cm) apart.
Step 6:
Bake in preheated oven 10 to 12 minutes until the cookies are set in the centre and begin to crack. Cool on a wire rack.