A Southern Grace: Cinnamon Chip Snickerdoodles

Cinnamon Chip Snickerdoodles


Makes about 4 dozen

  • 2-3/4 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (10-ounce) bag cinnamon baking chips
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon; set aside.
In a large bowl, cream together butter, shortening, and sugar until light and fluffy, at least 3 minutes.
Beat in eggs, one at a time, then beat in vanilla.
On low speed, gradually beat in flour mixture (or stir in by hand) and cinnamon chips until well combined.
Chill dough for an hour or so, then use a tablespoon-sized scoop or shape into 1-inch balls.
Place about 2 inches apart on ungreased (parchment-lined, if you prefer) cookie sheet and bake for 8-10 minutes.
Let cool on the sheet pan for about a minutes, then remove to a wire cooling rack to cool completely.

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