Epic Snickerdoodles From Jessie Sheehan

Ingredients

• For the Cookies
• 3 tablespoons vegetable shortening
• 5 tablespoons (71 grams) unsalted butter, almost melted, but with a few soft but solid pieces remaining
• 3/4 cup packed (150 grams) light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg, cold
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 teaspoon cream of tartar
• 1 1/2 cups (195 grams) all-purpose flour
• For the Cinnamon Sugar
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon

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