Now, whenever I search for recipes on the internet people always seem to put the ingredients all the way at the bottom so you have to wade all the way down just to see if you have the ingredients to make whatever the recipe is for. I don't do that. Next thing you see will be the recipe, simple as that, enjoy!
Mix together thoroughly your Shortening (or butter), sugar, and eggs. Mix enough to make sure all the ingredients are blended but DON'T over whip,(I know it's tempting.) this will mess up yo cookies.
Next, sift together(or just carefully whisk) your flour, cream of tartar, baking soda, and salt. I like to put all this in a bowl and as the mixer is going, on low speed, spoon in a little at a time till fully mixed. Your dough should look like, well, dough.
Okay, get ready. To perform this step properly you must have full concentration. Put the mixer bowl in the refrigerator and wait an hour. If done correctly, the worst is over, you can relax for an hour. I suggest preheating the oven now. 400 degrees please. Hey! That totally rhymed!
While you dough is warming up a little bit after coming out of the fridge, combine your cinnamon and sugar in a bowl. Take pieces of dough and roll them into balls about the size of small walnuts. I've personally found that using a small-ish cookie dough scooper is the perfect size. Who would've thought that a cookie dough scooper would be perfect for scooping cookie dough, shocking really. Roll your dough balls around in your coating till they're, well, coated. You can do this one at a time or with more. Coating multiple dough balls at once is a little bit harder but doing them one at a time takes longer so pick your struggle.
After placing them on un-greased cookie sheets, use the bottom of a small glass and flatten the dough ball. This is a great trick for getting the cookies perfectly flat and round. If you're having trouble with the dough sticking to the bottom of the cup rubber band a tissue around the cup to prevent this.
Then, just pop em in the oven for 8-10 minutes. If you like chewy snickerdoodles then 8 is your number. If you're into the crunch then 10 or even 11 minutes will crisp them up! This recipe yields 5 dozen so you'll need to alternate cookie sheets.
I also suggest that if a sheet is in the oven but you're done scooping and coating your cookies then sit the sheet in the freezer for a few minutes before baking for best results.
I hope you guys enjoy this recipe! It is amazingly delicious and pretty easy to make. Comment if you LOVE Snickerdoodles! Also, tell me what you'd like me to post about? I doubt anyone actually cares but if for some crazy reason you do actually have a suggestion, please tell me! Keep being awesome and eating cookies!
Sarah, the human <3