Snickerdoodle! Just the name sounds fun

I think there are four cookies in everyone’s arsenal of go-tos. Chocolate chip is always at the top of the list, followed by peanut butter, oatmeal and the snickerdoodle! The snickerdoodle is second on my list of faves – it is a simple cookie with only 8 ingredients (if you count the cinnamon in the topping.)

I seem to be in a timewarp lately, baking all my childhood favorites. This recipe only incredibly slightly modified comes from a cookbook called Cookies which was published in 1980! I was four years old when this book came out and for some reason my mom had two copies so when I moved out, I took one. Shhhh, don’t tell my brother.

Snickerdoodles

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
1 1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Coating

3 tablespoons sugar
1 tablespoon cinnamon

Method

I like to cream the sugar and butter together, then add the eggs one at a time. To keep things simple I throw in the baking soda and salt – let them mix a minute and then add the flour all at once. Don’t mix it too long, just until the flour is incorporated.

Make 1 inch balls of dough, roll in cinnamon sugar mixture place on baking sheet. Normally I line my sheets with parchment but for some reason snickerdoodles always turn out better if I line the pans with tin foil, shiny side down.

Bake at 375 for 10 to 12 minutes.

Should make about 3 dozen cookies

 

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