Reduced-Sugar Snickerdoodle Cookies

Preheat oven to 400F. Line baking sheet with parchment paper.

In a small bowl, sift together flour, baking soda, salt and cream of tartar. Set aside.

In a large mixing bowl, beat butter and shortening on medium-high speed until creamy, about 2 minutes.

Add Truvia® Cane Sugar Blend to creamed butter mixer. Mix for 2 minutes on medium speed, stop mixer, and scrape down bowl.

Mix for an additional 3 minutes on med-high speed adding eggs one at a time.

Add vanilla until fully incorporated.

Reduce the mixer speed to low and add the flour in thirds until just combined.

Shape dough into 1 inch balls.

In a small bowl combine topping ingredients.

Roll dough ball in topping mixer until well coated.

Place on sheet 2 inches apart and flatten lightly with the bottom of a cup.

Bake 8-10 minutes.

Remove from oven and transfer to a wire rack to cool.

Store in airtight container.