Best High-altitude Snickerdoodles (so far)

A surprisingly reliable recipe for smiles

These cookies once fetched $50/plate at a charity bake sale. That may speak better of the donor than the cookie, but trust me, this is a worthwhile cookie. A crunch on the outside, a chewy softness on the inside. (For those of you who bake at sea level, just know that those are not givens with snickerdoodles at high altitudes.)

I have to thank Owl, who has never complained at all the taste-testing involved in getting this recipe right.

These cookies freeze very well after being baked. It is always nice to have something in the freezer for a last-minute get-together. Thaw at room temperature for an hour. Then be prepared for compliments.

Youngest owl-cat said, "Smile, cookie!"

High-altitude Snickerdoodles
Note: You can chill the dough or bake right away. I haven't noticed a great difference in flavor or texture, but sometimes it is convenient to chill the dough. The dough is a bit wetter when baking right away, but it tastes the same after baking.

Dry stuff:
3 cups flour
1/2 teaspoon salt
3/4 teaspoon soda
2 teaspoons cream of tartar

Other stuff:
1/2 cup butter
1/2 cup shortening (helps with the softness)
1 1/2 cups sugar
2 large eggs
3 tablespoons milk

Sugar-cinnamon stuff:
1-3 tablespoons cinnamon, depending on your taste buds (I really like 3 tablespoons.)
3 tablespoons sugar

0. If baking right away, preheat oven to 375 degrees.
1. Mix dry stuff and set aside. Mix cinnamon-sugar stuff and set aside.
2. Cream butter, shortening, and sugar.
3. Add eggs to butter, then the vanilla, then the milk.
4. Mix well.
5. Add the dry stuff slowly. Mix until it all comes together.
6. Optional: Wrap dough in plastic wrap and chill.
7. Roll dough into balls (2 tablespoons is a good starting place. Adjust when you find your preferred size. I have even made big 1/4-cup dough balls. Big cookies make Owl feel special.)
8. Roll dough balls in sugar-cinnamon stuff.
9. Bake. In my oven, it is about 8 minutes for 1-tablespoon balls, about 10 minutes for 2-tablespoon balls. Bake until puffy and the dough still looks a little wet in the creases.  The edges will be firm and slightly golden, but they may not look quite done to you. (See picture below.)
10. Cool on sheets for 2-5 minutes. Remove to a wire rack.
11. Enjoy while warm. Share if you must.

Puffy cookies right out of the oven. They will deflate a bit.