MAKES ABOUT 24 COOKIES
Cream of tartar is essential to the flavor of these cookies and it works in combination with the baking soda to give the cookies lift; do not substitute baking powder. For the best results, bake only one sheet of cookies at a time. See the sidebar that follows the recipe.
|
1½ |
cups (10½ ounces) sugar, plus ¼ cup for rolling |
|
1 |
tablespoon ground cinnamon |
|
2½ |
cups (12½ ounces) all-purpose flour |
|
2 |
teaspoons cream of tartar |
|
1 |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
8 |
tablespoons unsalted butter, softened |
|
8 |
tablespoons vegetable shortening |
|
2 |
large eggs |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine ¼ cup sugar and cinnamon in shallow dish. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
2. Using stand mixer, beat butter, shortening, and remaining 1½ cups sugar together on medium speed until light and fluffy, 3 to 6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
3. Reduce speed to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.
4. Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll half of dough balls in cinnamon sugar to coat and set on prepared sheet spaced 2 inches apart; repeat with remaining dough balls.
5. Bake 1 sheet at a time until edges of cookies are set and just beginning to brown but centers are still soft and puffy, 10 to 12 minutes, rotating sheet halfway through baking. (Cookies will look raw between cracks and seem underdone.)
6. Let cookies cool on sheet for 10 minutes; transfer cookies to wire rack and let cool to room temperature before serving.