Todd's Snickerdoodles

This recipe, from executive food editor Todd Coleman, first appeared in our 2012 Cookie Advent Calendar. Todd's mother, Linda Coleman, volunteers at the hospital in Tallahassee, Florida, bringing home-baked treats to patients during the holidays. This cinnamon-sugar dusted snickerdoodle is always the most-requested cookie.

ENLARGECredit: Noah FecksMAKES ABOUT 3½ DOZEN

INGREDIENTS

2 cups sugar
½ cup unsalted butter, softened
½ cup vegetable shortening, softened
2 tsp. baking powder
1 tsp. vanilla extract
¾ tsp. kosher salt
2 eggs
2¾ cups flour
2 tsp. ground cinnamon

INSTRUCTIONS

1. Heat oven to 400°. Combine 1 ½ cups sugar, butter, shortening, baking powder, vanilla, and salt in a bowl and beat on medium speed of hand mixer until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, and beat until smooth. Add flour, and beat until just combined.

2. Using 2 tablespoons, portion and roll dough into 1" balls; combine remaining sugar and cinnamon in a bowl and roll balls in cinnamon-sugar to coat. Place balls 2" apart on parchment paper-lined baking sheets, and using the bottom of a glass or measuring cup, press each ball to flatten into a disk; bake until lightly golden and set, about 10 minutes.

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