Snickerdoodles are an all-around favorite. They are unfancy sugar cookies that have been rolled in cinnamon sugar before baking. Every bite melts in your mouth. Funny, before I ever discovered snickerdoodles I learned of snickerpoodles on Two Dog Cafe, a pet-focused cooking show on the Food Network. Crazy...
SNICKERDOODLES
1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1 t vanilla extract
2 3/4 cups flour
1 t baking soda
1/2 t sea salt
2 t cream of tartar
1 T sugar
1 T ground cinnamon
Preheat your oven to 400 degrees F.
In the medium bowl of your electric mixer, cream the butter and sugar. Beat in the eggs, one at a time, scraping the sides of the bowl with a rubber spatula to ensure the mixture is thoroughly blended. Beat in the vanilla. On low speed, add one cup of the flour with the baking soda, salt and cream of tartar. Gradually add the rest of the flour, stirring until thoroughly blended. Combine one tablespoon each of sugar and cinnamon in a small mixing bowl. Shape the dough into 1-inch balls, roll in the sugar-cinnamon mixture and place 2 inches apart on cookie sheets lined with parchment paper (or a buttered cookie sheet). Bake the cookies for 6 minutes or until lightly browned. If needed, change the position of the cookie sheets from top to bottom, back to front, midway through the baking to ensure even results. Remove to a wire rack to cool. Store in an air-tight container. Makes about 4 dozen snickerdoodles.
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