I have been on a quest to find a recipe that makes soft and chewy snickerdoodles. I think I have found “the recipe”. The key to this recipe (and any, really) is that you do not add too much flour and that you do not over bake them. Flour makes cookies more dry and hard as does over baking.
To correctly measure flour, use a spoon to lightly scoop flour out of its container into a measuring cup. Continue until the cup is overflowing. Then use the back side of a knife to level off the flour even with the top edge of the measuring cup. That way you don’t pack too much flour into the measuring cup.
1 c. vegetable shortening
1 1/2 c. sugar
2 3/4 c. flour
1 t. soda
1/4 t. salt
Cream shortening, sugar and eggs together in a bowl. In separate bowl, add dry ingredients together and then mix well into the sugar/shortening mixture. Form dough into balls (about the size of a large walnut) and roll in a mixture of 1 T. sugar and 2 t. cinnamon. Flatten them a little. Bake on an ungreased cookie sheet at 350 degrees for 10 minutes. Do not over bake. They don’t look “done” but they will after sitting for a few minutes. Yummy!