Snickerdoodles

These tender cookies -- rolled in a mixture of cinnamon and sugar before they bake -- are a childhood favorite, but I wouldn't be surprised if the adults in the family were the ones getting caught with their hands in the cookie jar. Dipped in hot cocoa or tucked inside a lunch bag, these lightly spiced sugar cookies are a perfect treat any time of day. Kids love to help shape the dough into balls and roll it through the cinnamon and sugar mixture. Make sure to give them plenty of room to spread on the baking sheets.

Ingredients

For rolling

Directions

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl (or bowl of a stand mixer) beat the butter and shortening together until thoroughly combined. Add the sugar and beat until light and fluffy, about 2 minutes.
3. Add the eggs, one at a time, and beat until completely mixed.
4. In a separate small bowl, whisk together the flour, cream of tartar, baking soda and salt.
5. Add the flour mixture to the butter mixture, beating until just combined.
6. Mix together the remaining sugar and cinnamon.
7. Form the dough into walnut sized balls and roll through the cinnamon mixture, coating thoroughly. Place the dough about 2 inches apart on a non-greased baking sheet.
8. Bake for 10 minutes, rotating the pans after 5 minutes, just until the cookies are set -- the edges will be cracked, but they should not brown. Cool on the baking sheet for 5 minutes, then transfer cookies to a rack to finish cooling completely.