I posted a version of this recipe a while back, but it's good enough to post again.
I love snickerdoodles. I don't make them very often mostly because they require all white flour and I just can't do that anymore. You need the white flour to keep them the right flavor and consistency. Whole wheat would make them too moist and chewy. A good snickerdoodle has a crisp outside with plenty of cinnamon sugar and a soft inside. So bake them on high heat for less time than you think they need.
The cream of tartar in the recipe does several things. First, it adds that tang to the flavor that is unique to these cookies. Second, it helps the dough stay white. Third, it's a leavening agent. It helps them rise. You can find cream of tartar in the baking section of your local grocery store.
This recipe is based off an old Betty Crocker one.
1/3 c. butter, softened but not melted
1/3 c. shortening or coconut oil
1 1/2 c. white sugar
2 t. cream of tartar
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
2 3/4 c. flour
1/2 c. sugar
2 t. cinnamon
Cream butter, shortening, and sugar until very light and fluffy. Add eggs, cream of tartar, baking soda, baking powder, and salt. Beat again until very light colored and creamy. Stir in flour by hand.
In a separate bowl, mix together sugar and cinnamon. Scoop cookie dough by tablespoonfuls into the cinnamon sugar mixture. Roll gently to coat. Place on a greased baking sheet.
Bake at 400°F for 8-10 minutes, until just set and very lightly browned on the edges. Remove to a rack to cool.
Optional spiced sugar mix:
Instead of just using cinnamon, I like to mix in a few more fun ingredients. Try adding a dash of nutmeg, ginger, allspice, ground cloves, or cardamom. If you're feeling really adventurous, try this recipe with Chinese 5-Spice instead of cinnamon.