"This is my original recipe that took me a while to get right. This cookie is NOT a snickerdoodle! It is a thin, crispy, buttery delight. Just like that warm cinnamon toast my grandma used to make for me. Enjoy! 2 1/4 cups all purpose flour 1 teaspoon salt 1/2 cup butter, softened 1/2 cup butter flavored shortening 1 cup granulated sugar 1 cup brown sugar 1 teaspoon vanilla extract 2 tablespoons ground cinnamon 2 large eggs"
"Preheat oven to 375 degrees F. Combine flour and salt in a small bowl. Beat butter, shortening, granulated sugar, brown sugar, vanilla extract, and 2 Tbsp ground cinnamon in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Beat until combined. Form a rounded tablespoon and roll in the cinnamon/sugar mixture. Then move onto ungreased baking sheets."
Thin, crispy, buttery cinnamon cookies that evoke warm cinnamon toast. Ingredients include 2 1/4 cups all purpose flour, 1 teaspoon salt, 1/2 cup softened butter, 1/2 cup butter-flavored shortening, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon vanilla extract, 2 tablespoons ground cinnamon, and 2 large eggs. A cinnamon/sugar mixture of 1/4 cup granulated sugar and 2 teaspoons ground cinnamon is used for coating. Preheat oven to 375°F; cream fats and sugars with cinnamon, add eggs, then gradually beat in flour. Form tablespoon-sized portions, roll in cinnamon sugar, flatten, and bake 9–11 minutes until golden at the edges. Cool briefly on baking sheets, then transfer to wire racks.
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