Ingredients

The following ingredients have 36 Servings
  • 1/4 cup granulated sugar
  • 4 teaspoons cinnamon
  • 1 1/2 cups granulated sugar
  • 1/2 cup shortening (at room temperature, I use Crisco)
  • 1/2 cup unsalted butter (at room temperature. If you use vegan butter, these can be dairy free.)
  • 2 eggs ((at room temp. if you are organized enough to take them out of the fridge early! Not critical, but better.)
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 400ºF.
  • Mix together the cinnamon and sugar in a small bowl and set aside.
  • Using an electric mixer beat together the sugar, shortening, butter, and eggs, until creamy.
  • In a separate bowl whisk together the flour, cream of tartar, baking soda, and salt.
  • Add the flour mixture to the butter, sugar and egg mixture and stir until well combined.
  • Using a 1-inch cookie scoop or Tablespoon form the dough into 1-inch balls. If your kitchen is warm and the dough is super soft, refrigerate the dough for about 45 minutes to an hour. 
  • Roll each ball in the Cinnamon-Sugar Mixture. I like to make sure there is a good coating of cinnamon-sugar on the cookies, this gives them their amazing flavor!
  • Place on an ungreased cookie sheet about 2-inches apart. My favorite hack is to line the cookie sheet with parchment paper. You can re-use the same paper for multiple bakes and the clean up is a breeze!
  • Bake for 8-10 minutes. Cookies will puff up then flatten out. If you like crispy cookies, leave in the oven for a minute or two longer. For a softer cookie, remove from the oven when they just barely start to brown.
  • When just barely starting to brown, remove from oven and place the cookie sheet on cooling rack.
  • After cookies have cooled for about 10 minutes carefully remove from cookie sheet to cooling rack to finish cooling.
  • Then hide them or else they will be gone before you get a chance to try them!