Crispy Snickerdoodle Cookies With Sea Salt (Dairy-Free) - cooking recipe

Ingredients

1/2 cup shortening
1 cup sugar
1/4 teaspoon sea salt, finely ground (I used Fleur De Sel)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon, ground
2 tablespoons sugar
1/2 teaspoon sea salt, finely ground (I used Fleur De Sel)

Preparation

Preheat oven to 350\u00b0F.
In a mixing bowl cream together shortening and sugar with a mixer (handheld or stand) at medium speed until fluffy. Add salt, baking soda, cream of tartar, egg and vanilla. Reduce mixer speed to low and add in flour 1/2 cup at a time until thoroughly incorporated. If your mixer tires out, you may need to work in the last bit of flour by hand.
In a small bowl, combine cinnamon, sugar and sea salt.
Roll cookie dough into 1-inch balls. Then roll in the cinnamon-sugar mixture until coated.
Place dough balls 2 inches apart on a greased cookie sheet (or parchment paper per your preference) and bake for 10-12 minutes until cookies spread out, appear crackled and no longer appear gooey in the center.
Remove from cookie sheet and cool on a wire rack. Enjoy!