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Snickerdoodle Cookies

Shannon Vavich
These creamy, buttery, cinnamon-y cookies are a great way to kick off your fall baking season!  Snickerdoodles don't require special ingredients.  You probably already have the ingredients on hand.
This recipe makes about two dozen good sized cookies. 
5 from 1 vote
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Servings 0

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 Tbs vanilla extract
  • 2 2/3 cup all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Coating Sugar

  • 1/4 cup sugar
  • 1 Tbs cinnamon

Instructions
 

  • Preheat oven to 350°F.
  • In a large mixing bowl (I use my stand mixer) cream the butter and the sugar.  Add the eggs and vanilla and beat until the batter is smooth.
  • In a separate bowl, mix the flour, cream of tartar, baking soda and salt.
  • Add the flour mixture to the creamed mixture 1/2 cup at a time, stirring in between each addition.
  • Make your dusting sugar by combining 1/4 cup sugar and 1 Tbs cinnamon in a small bowl.
  • Spoon out bits of dough and roll into golf ball-sized balls. Roll each ball in the cinnamon/sugar mixture.
  • Bake in a 350°F oven for about 15 minutes.  Cool each cookie on a cooling rack.  Enjoy with milk or tea.
  • Makes about 2 dozen.

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