These cookies are a delightful twist on the classic snickerdoodles, offering a rich and buttery flavor with a hint of cinnamon.
Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Add the eggs one at a time to ensure even mixing.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Mix on low speed to avoid overworking the dough.
In a ziplock bag, combine the sugar and cinnamon for the coating.
Shake the bag well to evenly mix the sugar and cinnamon.
Shape the dough into small balls and coat them in the cinnamon-sugar mixture.
Use a small ice cream scoop for uniform cookie sizes.
Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart.
Spacing ensures the cookies bake evenly without merging.
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
Avoid overbaking to keep the cookies soft.
Remove the cookies from the oven and let them cool on a wire rack.
Cooling on a rack prevents the bottoms from becoming soggy.
Serve the cookies warm or store them in an airtight container for later.
These cookies are best enjoyed with a glass of milk or a cup of tea.
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