These cookies are a delightful twist on the classic snickerdoodle, offering a perfect balance of sweetness and spice.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Using parchment paper helps prevent sticking and makes cleanup easier.
In a mixing bowl, cream together the granulated sugar, butter, and shortening until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Crack the eggs into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Sifting the dry ingredients ensures a smoother dough.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
Adjust the cinnamon-to-sugar ratio to your taste preference.
Shape the dough into balls using a cookie scoop and roll each ball in the cinnamon-sugar mixture.
Chill the dough for 30 minutes before shaping for easier handling.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform cookie sizes.
Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops are slightly cracked.
Do not overbake; the cookies will continue to cook slightly as they cool.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies warm or store them in an airtight container for later enjoyment.
Pair with a glass of milk or your favorite hot beverage for a comforting treat.
