Snickerdoodles
Snickerdoodles are a perfect cookie to bake with children. Even the smallest child loves to roll the balls in the cinnamon-and-sugar mixture.
INGREDIENTS | YIELDS 36 COOKIES
- 1 cup unsalted butter
- 1½ cups sugar
- 2 eggs
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- Pinch of salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Beat together butter and 1½ cups sugar until smooth. Add eggs one at a time, beating well after each one.
Combine flour, baking soda, cream of tartar, and salt; stir into butter mixture. Blend well. Chill 30 minutes.
Preheat oven to 400°F. Line a cookie sheet with parchment.
Mix cinnamon and sugar together on a plate. Roll dough into small balls the size of a walnut.
Roll each ball in sugar mixture; place 2" apart on cookie sheet.
Bake 8 minutes.
Cookies will flatten out as they cool.
Snickerdoodles
Snickerdoodles are a slightly spicy cookie with a unique texture and taste. This is largely due to the use of the cream of tartar as part of the leavening. The first recipe for Snickerdoodles is thought to have been published in 1901; not one of the oldest cookie recipes in America, but certainly one of the best.
