Snickerdoodle Cookies are an all-time favorite for my family. These cookies are soft, yet a bit crunchy, with a wonderful taste of cinnamon. After baking, the cookies have a sugary cracked top.

Ingredients:

Dough:

½ cup unsalted butter, room temperature

½ cup vegetable shortening

1½ cups granulated sugar

2 large eggs

2¾ cups all-purpose flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/2 teaspoon salt

Topping:

¼ cup sugar

1 tablespoon ground cinnamon

Directions:

1. Preheat oven to 400 degrees F. Baking sheets may be ungreased, or lined with parchment paper.
   
   Dough:
   
2. In a large bowl, combine butter, shortening, and 1½ cups sugar; cream together until mixture appears light and fluffy. Add eggs; beat until thoroughly mixed. Add flour, cream of tarter, baking soda, and salt; stir until mixed.
   
   
3. Shape dough into small balls, about 1” in diameter. 
   
   Topping:
   
4. In a small bowl, combine topping ingredients of ¼ cup sugar and cinnamon. Roll the balls in the topping mixture until completely coated.
   
   
5. Place balls 2 inches apart onto baking sheets. Bake 11 to 12 minutes. Tops of cookies should be puffed up and still soft in the middle. Remove cookies from baking sheets and cool on wire racks. The cookies will flatten out as they cool.
   
   Makes about 5 dozen Cookies.
   
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