suemunzlinger's Recipe

Snickerdoodle cookies with cinnamon chips

Category: cookies

2 3/4 cup(s) all-purpose flour
2 teaspoon(s) cream of tartar
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
8 tablespoon(s) (1 stick) unsalted butter
1/2 cup(s) pure vegetable shortening
1 1/2 cup(s) sugar
2 large eggs
1/2 cup Herseys Cinnamon chips

2 teaspoon(s) ground cinnamon,or more if needed) mixed with 1/4 cup sugar to roll cookies in before baking.


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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 parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside.

Use an electric mixer , 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 one at a time, and beat to combine.
Add dry ingredients, and beat to combine.
Refrigerator for

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.

Yummmm..So good! The grands love these..me too,