Snickerdoodles

Preheat oven to 350ºF.

In a large bowl, cream together margarine, shortening and 1 1/2 cup sugar until light and fluffy. Beat in eggs. Add in flour, cream of tartar, baking soda, and salt. Stir until just combined.

Refrigerate dough for at least 30 minutes or, if using a cookie scoop, begin scooping.

Combine cinnamon and remaining 3 tablespoons sugar (for rolling) in a small bowl.

Roll dough into walnut-sized balls (or use a cookie scoop) and then coat with cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet.

Bake for 8–10 minutes until tops are cracked and edges are golden. Cool completely on a wire rack.