snickerdoodles

How To Make snickerdoodles

• 1

  Cream together the butter and shortening add the 1 1/2 cups of sugar continue to mix. Add the eggs one at a time, beating with mixer in between. Slowly add the flour 1/2 cup at a time.
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  2

  Chill the dough in the refrigerator and this is a necessary step. About 2 hours.
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  3

  Once the dough is finished getting cold and firm. Use an ice cream scoop to scoop out exact sizes.
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  4

  I use the 2 ounce scoop and level it off each time. I usually scoop all the cookies out onto a piece of plastic wrap before starting to roll into the sugar mixture.
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  5

  Combine the last 2 ingredients sugar and cinnamon. Put into a gallon baggie and drop about 4 balls at a time shake them around a little then put directly onto the cookie sheet. I pat them down just a little as you can see in the photo. It is not recommended to grease the cookie sheet.
• 6

  Choose a cookie sheet with the air flow. Cover it with aluminum foil. Be sure to put the shiny side down to reflect the heat from the cookie bottom and burning.
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  7

  Place in preheated oven to 400 degrees. Bake for about 12 minutes. Every oven is different.
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