2 1/4 c. AP flour
2 tsp. Cream of Tartar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, softened but still cool
1/4 c. vegetable shortening
1 1/2 c. sugar, plus 3 Tbs. for rolling
2 large eggs
1 Tbs. cinnamon for rolling
Preheat oven to 400 degrees F. Line baking sheets w/ parchment or spray with nonstick cooking spray. Whisk together flour, cream of tartar, baking soda and salt in a medium bowl; set aside.
Cream the butter, shortening and sugar at medium speed until combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl. Add the eggs. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 20 seconds.Mix the 3 Tbs. sugar and cinnamon for rolling in a shallow bowl. Working with heaping Tbs. of dough, roll into 1 1/2" balls. Roll the balls in the cinnamon sugar. Place on prepared baking sheets, spacing ~2" apart. Spray or grease the bottom of a small cup (or something flat) and slightly press down on balls; this helps the cinnamon sugar to "crackle" evenly during baking (you know, no "open" cookie spots showing). Bake until edges are beginning to set and centers are soft and puffy, 9-11 minutes. Let cool on baking sheets for 2-3 minutes before transferring to a wire rack to finish cooling. So, if you've never tried a Dickershnoodle...er, ah, I mean Snickerdoodle (see, isn't that fun), go ahead and try them next time you're in the mood for a cookie (without all the flair). Oh yeah, and to keep these (or any) cookies soft and fresh, rip off a small piece of bread and stick it in the container with the cookies while storing. This is another fabulous tip I learned from the Cooks Illustrated/ Baking Illustrated/ America's Test Kitchen folks (love them)!