Snickerdoodles: Cinnamon Sugar Dusted Cookies

Recipe can be found at Zesty South Indian Kitchen

What you need

Unsalted butter: ¼ cup ( I used room temperature butter)

Vegetable shortening: ¼ cup (I used Crisco)

Granulated sugar: ¾ cup

Egg: 1 no ( I used room temperature egg)

Vanilla extract: 1 teaspoon

Unbleached all purpose flour/ Maida: 1 ½ cups ( I used King Arthur flour)

Cream of tartar: 1 teaspoon

Baking soda: ½ teaspoon

Salt: 1/8 teaspoon

Turbinado sugar: 1 tablespoon

Ground cinnamon: 1 teaspoon

How I made

In a medium sized bowl sift together flour, baking soda, salt, cream of tartar and set aside.

In a bowl of Kitchenaid stand mixer cream butter, vegetable shortening, sugar and once it is done add egg and vanilla extract and cream once again to combine everything.

To this gradually add sifted flour mixture and mix again to combine. And set aside for chill in refrigerator for 30 minutes.

By the end of chilling time pre heat oven to 350F

Scoop about 1 tablespoon chilled dough and rolled into ball into mixture of turbinado sugar and cinnamon.

Place the rolled dough into the baking sheet lined with parchment paper and slightly press the dough balls with bottom of glass. Place the dough about 3 inches apart as they spread during the baking.

Bake for about 13 minutes or until sides are slight brown and center remain soft. Keep the cookies for about 2 minutes in the baking pan and then transfer to cooling rack.

You can store the cookies in airtight container for about 2 weeks, if you have some left.

Enjoy as much you wish.

Preparation time: 50 minutes

Yield: 24 cookies

Verdict: Yummy

Will you make it again: Yes I will