CopyCat Snickerdoodles

Let's Cook

1. Step 1.

   Preheat the oven to 350°F (175°C) and position a rack in the center. In a large bowl, combine the sugar and shortening, and mix with a spoon or electric mixer until well blended and no lumps of shortening remain.

2. Step 2.

   Add the eggs to the sugar-shortening mixture one at a time, mixing well after each addition, then stir in the vanilla until fully incorporated.

3. Step 3.

   In a separate bowl, whisk together all the dry ingredients until evenly combined. Gradually add the dry mixture to the wet ingredients, stirring until a thick dough forms, scraping down the sides of the bowl as needed.

4. Step 4.

   Cover the dough and refrigerate for about 1 hour, which firms it up and makes it easier to roll and handle. While the dough chills, mix together 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl and set aside.

5. Step 5.

   Roll the chilled dough into small balls, about 1 inch in diameter, one at a time. Roll each ball in the cinnamon-sugar mixture until well coated, then place them about 2 inches apart on an ungreased cookie sheet.

6. Step 6.

   Bake for 10–12 minutes, until set but still pale; they will not turn brown. Let the cookies cool on the baking sheet for a few minutes to finish setting before transferring to a wire rack to cool completely.