Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- ½ cup pure vegetable shortening, room temperature
- 1 ¾ cups granulated sugar
- 2 tablespoons ground cinnamon
- 2 large eggs
- 1 cup cinnamon chips
Instructions
- Preheat oven to 375 degrees F. Line 3 baking sheets with parchment.
- In a medium bowl, stir together flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream butter, shortening, and 1 ½ cups sugar until light and fluffy, about 2 minutes. I did this by hand, but a hand or stand mixer would also work. Add eggs, and mix to combine. Add the flour mixture and mix just until dough is formed. It will be stiff and hard to mix. Mix in cinnamon chips so they are fully incorporated.
- In a small bowl, mix together cinnamon and remaining ¼ cup sugar. Using a small ice cream scoop, scoop the dough into cookies. Roll each dough mound in cinnamon sugar so that it is fully coated. Place cookies about 2 inches apart on baking sheets, as they will spread.
- Bake the cookies about 10 minutes, until they are cracking on top and a set around the edges. They will still be very soft in the middle, but they will set up as they cool. Do not overbake them. Rotate sheets halfway through baking if necessary. Cool cookies completely on pans. May be stored at room temperature for up to 1 week or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 6 months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 20 mins
- Cook Time: 10 mins