Snickercrinkle Cookies

Name: Snickercrinkle Cookies
Ingredients: 1/2 cups Unsalted Butter, At Room Temperature; 1/2 cups Vegetable Shortening At Room Temperature; 1-1/4 cup Light Brown Sugar, Lightly Packed; 2 whole Large Eggs; 2 teaspoons Pure Vanilla Extract; 3 cups All-purpose Flour; 2 teaspoons Cream Of Tartar; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 3 Tablespoons White Sugar; 1-1/2 Tablespoon Cinnamon

11 ingredients

4 steps

Ingredients

1/2 cups Unsalted Butter, At Room Temperature
1/2 cups Vegetable Shortening At Room Temperature
1-1/4 cup Light Brown Sugar, Lightly Packed
2 whole Large Eggs
2 teaspoons Pure Vanilla Extract
3 cups All-purpose Flour
2 teaspoons Cream Of Tartar
1 teaspoon Baking Soda
1/4 teaspoons Salt
3 Tablespoons White Sugar
1-1/2 Tablespoon Cinnamon

Directions

1

In a large bowl, cream together the butter, shortening, brown sugar, eggs, and vanilla. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually stir the dry ingredients into the wet; refrigerate the dough until chilled (I stick it in the freezer for 10 to 15 minutes).
2

Preheat oven to 350°F and line 2 large baking sheets with parchment paper or Silpat liners. In a shallow bowl, combine the white sugar and cinnamon. Scoop the dough out with a 1 1/2 tablespoon measure and roll it into balls; roll the balls in the cinnamon sugar and arrange them on the prepared baking sheets about 3 inches apart (they will spread out quite a bit as they cook; I do 6 cookies per half sheet pan).
3

Bake until the cookies are puffed (they'll flatten as they cool) and are set along the edges, about 10 to 12 minutes, rotating the trays once halfway through (be sure not to over-bake!). Cool for a couple minutes on the tray, then transfer to a wire rack to finish cooking.
4

Yields 2 1/2 to 3 dozen cookies.