While Snickerdoodles are basically a jazzed up sugar cookie, there’s certainly nothing basic about their taste. Tender and buttery with a delightful cinnamon sugar flavor, it just wouldn’t be Christmas without these on our Christmas cookie tray.
1 cup butter, (2 sticks) softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 tablespoons sugar
1 tablespoon cinnamon
Preheat oven to 400 degrees.
Cream together butter, 1 1/2 cups sugar, eggs and vanilla.
In a separate bowl, whisk together the flour, cream of tartar and baking soda. Add to the creamd sugar mixture and blend well.
Shape dough by rounded spoonfuls into 1 1/4 inch balls.
Mix together the 2 tablespoons sugar and cinnamon. Roll balls of dough in sugar mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not overcooked. Allow to cool for a few minutes, then remove from baking sheets to a cooling rack.
Makes about 4 dozen cookies.
Adapted from an old Betty Crocker cookbook published in the 1950′s.
