Mrs. Sigg's Snickerdoodles

Method

1. Preheat oven to 400°F. Mix butter, shortening, 1 1/2 cups sugar, eggs, and vanilla in a large bowl with an electric mixer at medium speed until combined. Stir in flour, cream of tartar, baking soda, and salt. Shape dough into 1-inch balls.
2. Stir together remaining 2 tablespoons sugar and the cinnamon in a small bowl. Roll dough balls in cinnamon-sugar mixture. Arrange 2 inches apart on ungreased baking sheets.
3. Bake until set but not hard, 8 to 10 minutes. Immediately transfer cookies to wire racks; cool completely. Store in an airtight container at room temperature up to 3 days; freeze up to 3 months.