These are easy cookies to make. In fact, they were the first drop cookie my daughter learned to make. The main precaution is to only bake the cookies until the edges begin to brown. This will keep the center chewy and the edges crisp.
There are no exotic ingredients in these cookies, Just sugar, butter, shortening, eggs, flour, cream of tartar, baking soda, cinnamon, and salt. Being this is a soft cookie dough, I like to refrigerate my cookie dough for about an hour before shaping the cookies. I then take the dough out of the fridge and shape it into balls. Roll the balls in the cinnamon-sugar mixture, bake, cool and eat. My favorite part is the eating;P
From Betty Crocker adapted slightly for directions
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Mix with and electric mixer 1 1/2 cups sugar, butter and shortening. Beat until smooth. Add the eggs to the mixture one at a time until well incorporated.
2. Whisk in a medium bowl the flour, cream of tartar, baking soda, and salt.
3. Add the flour mixture to the sugar a third at a time.
4. Refrigerate the dough for at least an hour.
5. Preheat the oven to 400 degrees F.
6. Mix 1/4 cup sugar and cinnamon.
7. Shape the dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar mixture.
8. Place the cookies 2 inches apart on an ungreased cookie sheet.
9. Bake 8 to 10 minutes or until the edges are a light golden brown. The centers will be a little soft.
10. Remove the cookies from the oven. Cool for about 2-3 minutes and remove to a wire rack to cool.
Makes 4 dozen cookies