Snickerdoodles

Up until a few years ago, I don’t think I had ever actually eaten a snickerdoodle. Maybe at one time at a potluck dinner all the other “good” cookies were taken, so I grabbed a snickerdoodle not knowing what it was, and being somewhat disappointed at the dry cookie I was eating.

But, not anymore. Snickerdoodles are one of my favorite cookies. Maybe it’s all the butter in them. Maybe it’s the fact that they just melt in your mouth. Whatever it is, here is a recipe for you to try out and see for yourself what a fantastic cookie snickerdoodles really are!

SNICKERDOODLES

1 CUP SOFTENED UNSALTED BUTTER
1 1/2 CUPS SUGAR
2 EGGS
2 3/4 CUPS FLOUR
2 TEASPOONS CREAM OF TARTAR
1TEASPOON BAKING SODA
1/2 TEASPOON SALT
CINNAMON AND SUGAR
1. CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS, ONE AT A TIME, BEATING THOROUGHLY BTWEEN EACH ADDITION.
2. ADD FLOUR, CREAM OF TARTAR, SODA, AND SALT. BEAT WELL. GATHER DOUGH IN A BALL, WRAP IN PLASTIC WRAP AND CHILL UNTIL FIRM, AT LEAST 30 MINUTES.
3. ROLL DOUGH INTO BALLS AND ROLL IN CINNAMON AND SUGAR MIXTURE (1 PART CINNAMON TO 3 PARTS SUGAR) AND PLACE ON UNGREASED COOKIE SHEET. BAKE AT 350 DEGREES UNTIL LIGHT BROWN AND FIRM ON TOP, ABOUT 10-15 MINUTES. TOPS WILL BE DEEPLY CRACKED AND CENTER WILL BE SOMEWHAT SOFT.
4. COOL ON BAKING SHEET FIVE MINUTES, THEN TRANSFER TO RACKS. STORE IN AIRTIGHT CONTAINER.