Snickerdoodles

From America's Test Kitchen.

Notes

Chewy and buttery-tasting cookies with a spicy sweet crunch. Dough balls can be frozen for up to 1 month, and then baked at 300-degree oven for 18 to 20 minutes.

Ingredients

• 2½ cups (12 1/2 ounces) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 8 tablespoons unsalted butter, softened
• 8 tablespoons vegetable shortening
• 1½ cups (10 1/2 ounces) sugar, plus 1/4 cup for rolling
• 2 large eggs
• 1 tablespoon ground cinnamon

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Line 3 baking sheets with parchment paper.
3. Whisk flour, cream of tartar, baking soda, and salt together in bowl.
4. Using stand mixer fitted with paddle, beat butter, shortening, and 1 1/2 cups sugar together on medium speed until light and fluffy, about 3 minutes.
5. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
6. Reduce speed to low and slowly add flour mixture until combined, about 30 seconds.
7. Give dough final stir by hand to ensure that no flour pockets remain.
8. Combine remaining 1/4 cup sugar and cinnamon in shallow dish.
9. Working with 2 tablespoons of dough at a time, roll into balls, then roll in sugar to coat.
10. Space 2 inches apart on prepared baking sheets.
11. Bake cookies, 1 sheet at a time, with 8 cookies per sheet, until edges are just set and beginning to brown but centers are still soft, puffy, and cracked (cookies will look raw between cracks and seem underdone), 8-12 minutes, rotating sheet halfway through baking.
12. Let cookies cool on sheet for 10 minutes.
13. Transfer to wire rack and let cool completely before serving.