Snickerdoodles

This cookie recipe is classic, and I always forget how good these cookies are until I make them again. NOTE: You can't leave out the cream of tartar; the cookies won't taste the same or have crackly tops without it!

Ingredients:

• 2 and 1/2 cups flour
• 1 cup + 1/4 cup sugar, divided
• 1 stick of butter, softened
  
• 1/2 cup shortening
• 2 eggs
• 1/2 tsp salt
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp vanilla extract
• 1 tablespoon cinnamon

Start by sifting together the flour, salt, cream of tartar, and baking soda in a bowl and set aside. You will need an electric mixer, by the way. Using the mixer, beat the butter and shortening together; as soon as those are combined, add the sugar and beat until light and fluffy (about 4 minutes or so). Add the vanilla extract and the eggs (one at a time) and mix until combined. On the mixer's lowest speed, stir in the flour mixture--little by little. Make sure all the flour is incorporated into the dough.
Next, line baking sheets with parchment paper (or silicone mats if you have them). Mix together the 1/4 cup sugar and the cinnamon in a bowl. With wet hands, roll the dough into 1-inch balls and then roll each dough ball in the cinnamon-sugar before placing it on the baking sheet. The cookies will spread out quite a bit so leave about 2 inches between each.

Bake at 375 degrees for 10 to 12 minutes (or longer if you like a crunchy cookie). After removing them from the oven, let the cookies cool 8 minutes before moving to a cooling rack.