Snickerdoodle Great American Cookie Co Copycat Recipes

Steps:

• In a large bowl, cream together the shortening and sugars with an electric mixer on high.
• Add egg, vanilla, salt, baking soda and cream of tartar.
• Mix on high until smooth and well incorporated.
• Add flour and mix well.
• Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes.
• In a small bowl, combine sugar and cinnamon for topping.
• With your hands, roll the dough into balls about the size of a golf ball.
• Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.
• Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).

Steps:

• For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
• Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
• Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated.
• For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies.
• Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick.
• Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets.
• For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners' sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip.
• Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container.