White Chocolate Snickerdoodles

Preheat oven to 400 F.

In a large bowl cream together butter, shortening, and 1 1/2 cups sugar. Add the eggs and the vanilla and beat until smooth. Set aside.

Into a separate bowl, sift the flour, cream of tartar, baking soda and salt and then add them to the wet mixture and combine until just incorporated. Gently mix in the white chocolate chips until combined.

Mix the 2 tablespoons sugar and the cinnamon in a shallow bowl or saucer.

Shape dough by rounded spoonfuls into balls or use a small cookie scoop to help expedite this process. Roll balls of dough in the cinnamon and sugar mixture.

Place balls 2 inches apart on un-greased baking sheets. Bake 8 to 10 minutes (mine were done in exactly 9), or until set but not too hard. Remove pans from oven. Immediately remove cookies from baking sheets and finish cooling on a rack. Cookies will be fragile right out of the oven, so transfer them with care.

Adapted from Mrs. Sigg’s Snickerdoodles via allrecipes. Photo by Elizabeth at Dishing up Delicious.