I guess that is a bold statement to make and really I don't know if Snickerdoodles are my top cookie choice, but if it isn't number one, it is definitely number 2 in my rankings. These cookies don't last long around here, and I guess in a way that is a good thing, since I would eat all of them if I didn't have anyone around to help out! I am on a bit of a dessert kick lately, but I promise to have a new dinner idea next time!
Begin with butter, shortening, sugar, eggs, flour, cream of tarter, baking soda, and salt. See the Baking powder in there too? Pay absolutely no attention to that sneaky can. I have no idea how the "Clabber Girl" made her way to my ingredient round up. Skip that baking powder in this recipe and try to pretend it isn't even in the picture. Mix all the ingredients, again, no baking powder, in a stand mixer and then allot to chill for about 2 hours. The chilling will help firm the dough to make it easier to roll into balls.
Once the dough is chilled roll into balls. I used my cookie scoop to make uniform sized cookies. Once you have the balls, roll in the cinnamon sugar mixture and place on parchment lined baking sheets, bake for 7-10 minutes at 350 degrees. Keep an eye on the cookies, they should be fluffy, as in the cracks should almost look like there is uncooked dough between them, this is when you take them out, and leave on the cookie sheet for a few minutes, they will flatten back down and be soft and chewy, which in my opinion is perfection!
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
Combine all ingredients. Chill for at least 2 hours. Preheat oven to 350 degrees. Make sugar cinnamon mixture, approximately 2 TBLS of sugar mixed with 2 Tsp of cinnamon. Roll dough into balls and then roll and coat in cinnamon sugar mixture. Place on parchment lined baking sheets and bake for 7-10 minutes. Remove and let stand on cookie sheet for 1-2 minutes before removing to a wire cooling rack.