Snickerdoodles

Snickerdoodles are often overlooked in the cookie family.  They are a simple sugar cookie rolled in cinnamon and sugar.  They are not my favorite cookie (not enough chocolate) but I much prefer them to the frosted sugar cookies.  Someone requested I make a batch, and so two friends and I decided to make them.  My family's recipe comes from my Aunt Linda, a wonderful lady that past away some years ago.  It is very simple to make and results in a lovely buttery and cinnamon cookie.

Snickerdoodles

Note that this recipe calls for cream of tarter and baking soda.  You can simply substitute in 3 tsp of baking powder for this mixture depending on what you have on hand.

• 1 cup butter
• 1 1/2 cup granulated sugar
• 2 eggs
• 2 3/4 cups sifted flour
• 2 tsp. cream of tarter
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. granulated sugar
• 2 tsp. cinnamon

Directions:

Cream together butter, 1 1/2 cups sugar, and eggs.  Add in flour, cream of tarter, baking soda, and salt.  Chill the dough for several hours or overnight.  (I've also found that chilling the dough once you've rolled it into balls and placed it on the cookie sheet is another effective method.  The dough chills slightly faster this way.)

After the dough is chilled, preheat oven to 350 degrees F.  Mix together remaining sugar and cinnamon.  Roll tablespoon sized scoops of dough into balls and roll the balls in the cinnamon sugar mixture.  Line a cookie sheet with parchment paper and place cookies on sheet leaving at least 2 inches between the sides of the pan and the other cookies.  Bake until the edges of the cookies are just golden brown and the centers are set.  Remove cookies from baking sheet and cool on cooling rack.

- Sophie