Snickerdoodles: Soft vs Chewy

Sometimes you need two recipes for the same thing.  The following Snickerdoodle cookie recipes result in two very different cookies.  The soft cookie is cake like.  The basic recipe results in a flat, crispy on the edges, chewy in the middle cookie. I made both recipes, used the same size cookie scoop got very different diameters.  I prefer the basic Snickerdoodle recipe, however, about half of my family chose the soft cookie in a taste test. 

Snickerdoodles
1½ cup sugar
½ cup margarine or butter
½ cup shortening
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2¾ cups flour
Cinnamon Sugar:
¼ cup sugar
2 tsp. cinnamon
Cream butter, shortening, and 1½ cups sugar. Add eggs. Mix in cream of tartar, soda, and salt. Add flour and mix well. Roll out into 1-inch balls. Mix ¼ cup sugar and cinnamon. Rolls balls in cinnamon sugar. Bake at 375° for 6 minutes.

Snickerdoodles, soft
1 cup butter
2 cups sugar
2 eggs
½ cup milk
3¾ cup flour
½ tsp. baking soda
½ tsp. cream of tarter
½ tsp. salt
1 tsp. vanilla
Beat butter, sugar, eggs and milk until fluffy. Add dry ingredients, beating until well combined. Form dough into 1 inch balls and roll in a cinnamon-sugar mixture. Place balls 2 inches apart on cookie sheet. Flatten slightly. Bake about 8 minutes in a 375° oven. These make a soft cake-like cookie.