Everyone has there favorite Snickerdoodle recipe, but I promise my Mom’s recipe, is the very best. To be a believer, just try it!


2 1/2 Cups all purpose flour, spooned in and leveled
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening (Crisco)
1 3/4 cups sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 tsp. ground cinnamon
Sift together the flour, cream of tartar, baking soda, and salt. Set aside. In the large bowl of an electric mixer, (I use the paddle attachment) mix the butter and vegetable shortening on medium speed until lightened in color, about 2 minutes. Add 1 1/2 cups of the sugar in a steady stream and mix for another 2 minutes. Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition, and scraping down the side of the bowl as needed. Stir in the pure vanilla. Add the dry ingredients in two additions, mixing just until blended after each. Scrape the dough into a clean bowl, cover with plastic wrap and chill for 6 to 8 hours or overnight.
Heat the oven to 350 degrees. Roll dough into small walnut sized balls. Combine the remaining 1/4 cup sugar with the cinnamon in a small mixing bowl. Place each ball in the sugar mixture, and coat evenly. Place 3 inches apart on cookie sheets. Bake for 10 to 12 minutes, or until lightly browned. (A shorter baking time will make these cookies chewier, while longer baking results in a crispier cookie).