Classic Dairy-Free Snickerdoodles

Ingredients

• 2.8 cups flour all-purpose sifted (sift or whisk, then measure)
• 2 teaspoons cream of tartar (see tips in post above)
• 1 teaspoon baking soda 
• 0.5 teaspoon salt 
• 1.5 cups tablespoons sugar divided
• 1 cup shortening (see recommendations in post above)
• 2  eggs 
• 2 teaspoons ground cinnamon 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• mixing bowl
• wire rack

Directions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
3. In a large mixing bowl, cream the 1 ½ cups sugar and shortening.
4. Add the eggs, one at a time, mixing after each addition. Stir in the flour mixture until combined.
5. In a small bowl, stir together the remaining 3 tablespoons sugar and the cinnamon.
6. Roll the dough into walnut sized balls and roll the balls in the sugar mixture to coat.
7. Place the cookies dough balls about 2 inches apart on your prepared baking sheets. You can optionally flatten them a little with the bottom of a glass.
8. Bake the cookies for 8 to 10 minutes. They will crisp up as they cool, so don’t overbake them. The cookies should be just slightly golden around the edge.
9. Gently remove the cookies to a wire rack to cool.