Snickerdoodles
Cream of tartar adds a tangy flavor to this traditional cookie. Try making the dough in advance and freezing in 1-inch balls (without rolling in cinnamon sugar). Freeze them individually on a cookie sheet, then transfer to a freezer-safe plastic bag. Pull them out as you need them and have fresh-baked cookies in no time!
Ingredients
- 1½ cups sugar
- 1 cup butter, softened
- 2 each eggs
- 2½ cups unbleached white flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ½ tsp. salt
- 2 Tbsp. sugar
- 2 tsp. cinnamon
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, mix together the sugar, butter, and eggs until well combined.
- Add the flour, cream of tartar, baking soda, and salt.
- Dough should be easily workable and not stick to your fingers.
- If necessary, add another tablespoon of flour.
- Mix together the 2 tablespoons of sugar and cinnamon.
- Shape the dough into 1-inch balls.
- Roll the balls in the sugar-cinnamon mixture.
- Place the cookies about 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes, transferring immediately to a wire rack to cool.
