Old-fashioned Snickerdoodles

1 stick (1/2 cup) unsalted butter
1 stick (1/2 cup) margarine
1 1/2 cup granulated sugar
2 large eggs, beaten well
2 3/4 cups all-purpose flour*(see Note)
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
For rolling mixture:
2 tablespoons granulated sugar
2 tablespoons ground cinnamon

In an electric mixer, cream together butter, margarine and sugar. Add eggs 1 at a time and mix well.

Sift together flour, cream of tartar, baking soda, and salt. Add to butter mixture and mix well. Cover and refrigerate for at least one hour or up to 12 hours. (Dough must be thoroughly chilled).

Preheat oven to 375 degrees F.

Mix together remaining sugar and cinnamon in a shallow dish. Set aside. Using your hands, roll cookie dough into walnut-sized balls and then roll in the cinnamon/sugar mixture. Place each cookie ball on a cookie sheet lined with parchment paper and bake until light gold, about 8 to 10 minutes. Cool 2 minutes on cookie sheet then remove cookies to a wire rack to continue cooling. The cookies are best stored in an airtight cookie tin. Note that plastic will change the texture.

* Notes

Click here to watch a short video on how to measure flour correctly!

Approximate Values Per Cookie: 72 calories (40% from fat), 3 g fat (1 g saturated), 11 mg cholesterol, 1 g protein, 10 g carbohydrates, trace amount dietary fiber, 91 mg sodium

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