These are perfectly chewy, moist and cinnamon-sugar-y. And the best part… NO shortening, like so many snickerdoodle recipes seem to call for. If you try these, I hope you enjoy them as much as we do!
My husband’s birthday is today and these are one of his favorite cookies, so I thought I would surprise him with a batch. My plan to bring them to his work this afternoon for a surprise treat was foiled though… when I remembered that I don’t have a car today!
Oh well, it’s the thought that counts, right? (Honey, that was for you!) I love you husband! These cookies are waiting patiently for you to get home tonight!
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 3/4 cups flour
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon cinnamon
Directions
Preheat the oven to 400ºF. Line your baking sheets with parchment paper.
In your mixer bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs and vanilla until well blended.
In a medium bowl, whisk together the flour, cream of tarter, baking soda, cinnamon and salt. Add to the butter mixture, beating until combined.
In a small bowl, stir together the 1/4 cup sugar and tablespoon of cinnamon.
To form the cookies: scoop out a tablespoon of dough, roll it into a ball and roll it in the cinnamon/sugar mixture to coat. Place the cookies 2 inches apart on your parchment-lined baking sheets. (These cookies will spread!)
Bake for 7 minutes and then remove the pan from the oven, leaving the cookies on the pan for 5 minutes to set before moving them to a wire rack to cool.
Makes about 5 dozen cookies or so (depending on how many tastes of the dough there are!) :o)
http://sweetannas.com/2010/11/perfect-snickerdoodles.html