Snickerdoodle Cookies

The inspiration for these cookies came from a visit to a new spice store in our area Penzeys Spices.  What a fun store with so many great smelling spices.  I bought a couple different Cinnamon spices.  The one I used in my Snickerdoodle cookies was Indonesia Korintje Cinnamon.  They say this cinnamon is perfect for baking, especially for coffee cake, muffins and banana bread. 
I also bought Vietnamese Extra Fancy Cinnamon.  I plan on using this next week to make Cinnamon Rolls -- I think I am going to use the Pioneer Womans recipe.  Has anyone tried it?

I love holiday baking season...brings all those great holiday memories back! 

Makes 4 dozen



2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week