Perfect Snickerdoodles

I got this recipe from Fig.  They really are perfect snickerdoodles!

1 cup shortening (I know butter usually is the best way to go, but I ALWAYS use shortening for snickerdoodles)
1 1/2 cups sugar
2 eggs
3 cups flour (last cup scant - very close to, but not quite, a cup)
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar

1/4 cup sugar
1 Tbsp cinnamon

Combine shortening and sugar in stand mixer, beat until fluffy. Add eggs one at a time, blending completely after each egg.

Combine flour, baking soda, salt, and cream of tartar. Add half of dry mixture to egg mixture, beat to combine, then add remaining dry ingredients and combine. Dough will be pretty stiff.

Transfer dough to refrigerator to chill for 15 minutes or so, while you preheat the oven to 375 degrees, lightly spray the cookie sheet(s), and combine the 1/4 cup sugar and the cinnamon in a shallow bowl.

Roll the dough into large balls (I measure with a large-size Pampered Chef dough scoop), between a ping pong ball and golf ball in size. Roll the dough balls in the cinnamon sugar and transfer to cookie sheet.

Bake at 375 for exactly 8 minutes. Cookies should still be pretty round and smooth, barely glistening. Hold the cookies on the baking sheet for 20 to 30 seconds, then carefully remove them to a cooling rack.

If you're reusing the same cookie sheet for the next batch (like I did), stick it in the freezer for a couple minutes before putting dough balls on it. The hot pan could make them flatten more than you want them to.

Makes about 30 cookies.

One cookies is 2 points+.

:::Emily:::