I got this recipe from the adorably named PinchMySalt.  I only made one change to her aunt’s recipe, instead of using any shortening I used all butter.  I am posting the original recipe because not everyone is as opposed to the flavor of shortening as I am.

Scrumptious Snickerdoodles

Ingredients:

• 2 3/4 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract

To roll the dough balls in:

• 1/4 cup granulated sugar
• 2 teaspoons cinnamon

Preparation:

1. Preheat oven to 400 degrees F.

2. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside.

3. In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. On low speed, gradually beat in flour mixture (or stir in by hand) until well combined.

4. In a small bowl, mix together sugar and cinnamon (or pumpkin/apple pie spice).

5. Shape spoonfuls of cookie dough into 1″ balls, then roll in sugar/cinnamon mixture.  Place 2″ apart on ungreased (parchment-lined, if you prefer) cookie sheet and bake for 8-10 minutes.

6. Remove to a wire cooling rack.  They will be slightly puffed when removed from oven but will flatten completely as they cool.  Store in an airtight container.

*Personal Notes:  I have nothing but positive things to say about these.  I would highly recommend them.  Really simple to make.  I made them to bring over to a friends house for a dinner date.  They asked me if I wanted to take back home with me any of the things I had brought.  Her boyfriend informed that the cookies were not going back with me.  (Good thing I had saved a stack at home for myself!)