The dough needs to be chilled for two hours to be easy to work with, but for a better flavor and texture keep these chilled overnight. The gluten relaxes and will make your cookies more tender.
Makes: 60 cookiesHands-on: 20 minutesTotal: 3 hoursDifficulty: Easy
Makes: 60 cookies
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 2½ cups sugar, divided
- 2 large eggs
- 1 tsp. vanilla extract
- 2⅔ cups all-purpose flour
- 1 tsp. cream of tartar
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. plus 1 Tbsp. ground cinnamon, divided
- Cream butter, shortening, and 2 cups sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each egg. Add vanilla.
- Mix flour, cream of tartar, baking soda, salt, and 2 teaspoons cinnamon together; stir in until well blended. Chill 2 hours.
- Preheat oven to 350°F.
- Combine remaining sugar and cinnamon in a shallow bowl. Using tablespoonfuls of dough, roll into balls, then roll in cinnamon-sugar mixture. Place on ungreased baking sheets about 2" apart.
- Bake 20 minutes. Remove from oven when just barely done; allow to cool.