Snickerdoodles

Ingredients

• 1/2 cup salted butter, softened
• 1/2 cup shortening
• 1 1/2 cups plus 2 tablespoons sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2 teaspoons ground cinnamon

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar, vanilla, and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
3. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
4. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.