This delicious recipe for Snickerdoodles pairs perfectly with the Cookie Cellars Snickerdoodle.
1. Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
2. Preheat oven to 400°F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
3. Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
*Recipe and Photo Courtesy of McCormick & Company, Inc.