Soft And Chewy Snickerdoodle Cookies - cooking recipe

Ingredients

1/2 cup salted butter, room temperature
1/2 cup shortening
3 large eggs
3 cups flour
1 1/2 cups sugar
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1 dash salt
2 tablespoons white sugar
1 teaspoon cinnamon

Preparation

Beat butter and shortening in a large bowl until creamy and smooth.
Add in eggs one at a time beating after each addition.
In a separate medium sized bowl combine the flour, cream of tartar, baking soda, sugar and salt.
Beat 1/2 of the dry mixture into the wet mixture.
Beat the remaining 1/2 of the dry mixture into the wet mixture. Dough should be workable and not too soft.
Refrigerate dough uncovered for 30 minutes.
Preheat oven to 375*.
Combine sugar and cinnamon in a small bowl.
Roll 1 inch balls of dough into the cinnamon mixture and place 2 inches apart on an ungreased cookie sheet.
Bake for 10 minutes.
Remove immediately from the cookie sheet onto a wire rack and let cool for 10 minutes before transporting them.