Soft and Sweet Snickerdoodles

Back in high school I took several culinary arts classes. One of our requirements
was that we had to put together a recipe binder of all the things we made and all the menus
we created for our campus restaurant. Since then, I’ve loaded it with family recipes
and ones that I’ve found/love from the internet. The other day when I was browsing through it,
I ran across a recipe for snickerdoodle cookies. I remember that we, our class, made them often.
We’d sell them with our chocolate chip cookies and cinnamon rolls at break. Since it had been
such a long time since I had made them [my latest snickerdoodle creation being in cupcake form],
I decided to give them a go. They were a huge hit back then, and still are today 🙂
Snickerdoodles
Ingredients
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 1/2 c. granulated sugar
1/2 c. butter, room temperature
1/2 c. shortening (I use regular, but butter flavored or half of each works too)
1/2 tsp. vanilla
2 large eggs
3 tbsp. whole milk
{to roll dough in- mix together in small bowl}
3 tbsp. granulated sugar
3 tsp. cinnamon
DIRECTIONS:
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer, beat butter and shortening on medium-high speed for 1 minute, until smooth and creamy. Add sugar and beat until fluffy. Add eggs, mixing after each addition, then milk and vanilla. 
3. In a medium bowl, whisk together flour, soda, cream of tartar, salt and cinnamon.
4. While mixer is set to low speed, slowly add dry ingredients to butter mixture. Mix until combined.
5. Remove bowl from mixer and chill dough for 30 minutes. Once dough is sufficiently chilled, use a standard cookie scoop to create balls. Roll dough in hands to form balls, then roll into cinnamon sugar mixture. Place onto cookie sheet and flatten slightly with the bottom of a glass cup.
6. Bake for 8-10 minutes, rotating the sheet half way through the baking process. Once cookies begin to brown, remove from oven (don’t over cook them or they will be dry and crumbly). 
7. Let cookies cool on sheet for 3-5 minutes before transferring them to a wire rack to cool completely.