THE BEST SNICKERDOODLES

2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar
2 teaspoons cinnamon or pumpkin pie spice (or more)


1. Preheat oven to 400 degrees F.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside.
3. In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. On low speed, gradually beat in flour mixture (or stir in by hand) until well combined.
4. In a small bowl, mix together sugar and cinnamon (or pumpkin/apple pie spice).
5. Shape spoonfuls of cookie dough into 1″ balls, then roll in sugar/cinnamon mixture. Place 2″ apart on ungreased (parchment-lined, if you prefer) cookie sheet and bake for 8-10 minutes. Remove to a wire cooling rack. They will be slightly puffed when removed from oven but will flatten completely as they cool. Store in an airtight container.
Yield: 5 dozen cookies