Oliver’s Favourite Snickerdoodles

Preheat the oven to 375℉ with a rack in the middle position. Combine ¼ cup of the sugar and the cinnamon in a shallow rimmed dish for coating and set aside.

Whisk the flour, cream of tartar, baking soda and salt together in a medium bowl and set aside.

Beat the butter, shortening and remaining 1½ cups of sugar together on medium speed until light and fluffy, 5 to 6 minutes (it will be very fluffy, like clouds). Beat in the eggs, one at a time, scraping down the bowl and beater as needed.

Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.

Roll into balls about the size of a ping pong ball, then roll in the cinnamon sugar. Place on parchment paper or mat lined baking sheets about 2” apart. Do not press the balls flat!

Bake until the edges are set and just beginning to brown, but the centers are still puffy, about 10 to 12 minutes.