Doodling about Snickerdoodles

I just joined an online baking group called "Cookie Carnival." The idea is, everyone makes a cookie using the same recipe in a given month, then goes on to post about it. This is my first month participating, and the cookie for June is Snickerdoodles. I can't remember the last time I made a batch of snickerdoodles, or if I even ever made them myself. I whipped up a batch this afternoon, and now remember as to why I don't make them....they really aren't my favorite. I feel they are a little boring and definitely need to be accompanied by coffee or milk...something! They need to be drizzled with a cinnamon icing, or have cinnamon swirled through the batter. Regardless of my opinions here is the recipe from this month:

Snickerdoodles

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar

1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.