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These Snickerdoodles are crisp on the outside and chewy on the inside and full of cinnamon flavor.
2 3/4 cups flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
1 3/4 cups sugar, divided
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 teaspoons McCormick® Pure Vanilla Extract
1 tablespoon McCormick® Cinnamon, Ground
Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Preheat oven to 400°F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
(Amount per serving)
Great cinnamon flavor. However baked first batch at minimum recipe time 9 minutes. Too long... too dark and hard. Second batch only 8 minutes soft in center while warm. When cool hard all over. Next time will try only 7 minutes @ 400 or a lower oven temperature. Other recipes for these bake at only 350 so perhaps better. Will keep trying as a great flavor year round!
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Snickerdoodles are the very first cookie I ever baked -- in 1961! And I've never stopped. 'doodles are loved by adults and children. I've never met anyone who didn't want more.