Snickerdoodles
Experience the perfect blend of textures and flavors with these Snickerdoodles. They're delightfully crisp on the outside while remaining soft and chewy on the inside, with an irresistible cinnamon essence.
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In a medium bowl, mix together the flour, cream of tartar, and baking soda. Set this aside. In a large bowl, use an electric mixer at medium speed to beat together 1 1/2 cups of sugar, butter, and shortening until the mixture is light and fluffy. Blend in the eggs and vanilla extract. Gradually add the flour mixture at low speed, mixing until well combined. Chill the dough in the refrigerator for 1 hour.
Preheat your oven to 400°F. Combine the remaining 1/4 cup sugar with the ground cinnamon. Form the dough into 1-inch balls and roll them in the cinnamon-sugar mixture to coat. Place the dough balls 2 inches apart on baking sheets.
Bake for 9 to 11 minutes, or until the cookies are lightly browned. Allow them to cool on the baking sheets for 1 minute before transferring them to wire racks to cool completely.
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