Snickerdoodles remind me so much of my childhood, and have been one of my favorite cookies for as long as I can remember. The soft, chewy buttery cookie rolled in the cinnamon & sugar mixture that give it that perfect dose of crunch…it’s enough to make my mouth water just thinking about them. And the smell throughout the house when you make them? Totally intoxicating.
They are so easy to put together, and the chilled dough and cookie sheet make a huge difference in how they turn out. They’re so soft, the perfect texture, and the taste is unbelievable. They last about 5.2 seconds at my house–I literally cannot make them fast enough! I love wrapping them up and dropping them off to friends or neighbors as a thinking of you or thank you gift.
1 c. butter
1 1⁄2 c. sugar
2 large eggs
2 3⁄4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
3 T. sugar
3 tsp. cinnamon
Preheat oven to 350°F. Mix the sugar (1 1/2 c.), butter, and eggs in a large bowl. Combine the dry ingredients—flour, cream of tartar, salt, and baking soda in another bowl. Add the dry ingredients into the butter mixture and mix well. Chill the dough and an ungreased cookie sheet in the fridge for 15 minutes.
In a small bowl, mix the 3 T. sugar and 3 tsp. cinnamon together. Roll 1 inch balls of dough in the cinnamon and sugar and and place on the cookie sheet. Bake for 10 minutes, or until lightly browned.