Snickerdoodle Cookies

I was finally able to get back to baking after a long haul with the hubby, Ben, in the hospital. I have been promising to make him snickerdoodles (his favorite cookie) for a while and I was so busy preparing for the hospital that I just didn't have time. I should've thought about timing just a little bit better because they were so tasty that he ate about 7 cookies and got sick after. Silly Ben. He does the same thing with creamies and bacon. :)

These snickerdoodles were great. The texture was light and crisp leading into a delicate chew. Cookies in general are not my favorite dessert but I couldn't help but grab a handful as I sat down to read a book. This is my snickerdoodle recipe from now on. No need to try any others. I am satisfied. :)
I used a very small cookie scoop (1/2 Tablespoon) to dish because I like my cookies small and bite size allowing the devourer to decide for themselves how much they wish to devour. :) Enjoy.

Snickerdoodles
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup butter-flavored shortening
1 1/2 cups white sugar
2 large eggs
2 teaspoons pure vanilla extract
12.5 oz (2 3/4 cups) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degress F. Cream together butter and shortening. Add 1 1/2 cups white sugar and mix until fully incorporated. Add the eggs one at a time and then the vanilla. In a separate bowl combine the flour, cream of tartar, baking soda and salt and stir until evenly distributed. Pour flour mixture into butter mixture and mix until combined. In a separate bowl combine the 2 Tbsp white sugar and cinnamon.
Use 1/2 Tablespoon cookie/ice cream scoop to shape dough. This will produce a finished cookie that is 2 inches in diameter. Roll in cinnamon/sugar mixture until covered. Place ball on ungreased baking sheet 2 inches apart. Bake for 5-6 minutes (depending on oven). Do NOT overbake or they will loose this delicious texture. Once the edges barely start to brown they are done. Do not let the edges actually brown or they will be very crisp (unless you like it this way!). If in doubt.... take it out! They may not look done but they set up deliciously after a few minutes of cooling. (This is the secret to deliciously soft and chewy cookies.)
Remove from baking sheet and place on a cooling rack after a few minutes.
For larger cookies, use a 1 Tablespoon scoop and bake for 7-8 minutes. This will produce a cookie that is 3 inches in diameter.

Original recipe from allrecipes.com