Harpie’s Goodie Basket A recipe repository for those tasty cookies, cakes, breads, bars and other desserts you’ve come to enjoy during the holidays—and beyond

Snickerdoodles

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While traditional snickerdoodles tend to be crunchier, I prefer a larger, moister cookie that melts in your mouth.

Ingredients

• 3 cups granulated sugar
• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups shortening, preferably butter flavored
• 4 large eggs
• 5 1/2 cups all-purpose flour
• 4 teaspoons cream of tartar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 4 teaspoons ground cinnamon

Preparation

1. Heat oven to 375 degrees.
2. In a large bowl, cream 3 cups sugar, butter and shortening until light and fluffy. Add eggs. In a medium bowl, sift together or whisk flour, cream of tartar, baking soda and salt. Gradually fold dry ingredients (about 1/2 cup at a time) into wet mixture.
3. Mix 1/2 cup sugar and cinnamon. Using a medium cookie scoop (1 1/2 tablespoons), scoop dough. Dip dough, mound side down, into sugar-cinnamon mixture. Place dough 2–3 inches apart, cinnamon side up, on ungreased cookie sheet.
4. Bake 10–12 minutes or until set but not brown. Let sit about 5 minutes, remove from cookie sheet, and cool on wire rack.

Yields about 4–5 dozen cookies