What’s better than a snickerdoodle cookie? Not much. Enjoy!
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 tablespoons cinnamon
- 3 tablespoons sugar
Using an electric mixer on low speed, beat softened butter, sugar, eggs, and vanilla in a large bowl. In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Slowly blend the dry mixture into the butter mixture. For best results, place dough on an un-greased cookie sheet in the refrigerator for about 20 minutes. This will also help when you’re rolling the dough into cookie balls.
Meanwhile, preheat oven to 350°.
Mix 3 tablespoons of sugar and 3 tablespoons of cinnamon in a small bowl.
Using a tablespoon-full of cookie dough, gently roll into a ball. Coat the balls of dough in the sugar mixture and place on chilled cookie sheet.
Bake for 11-13 minutes. Remove cookies from cookie sheet immediately and place on cooling rack.
Makes about 3 dozen. Lasts about 3 minutes…in our house!