Ah, cookies! My kids always love when I bake these Snickerdoodles. They smell so good and taste even better. The kids like to help scoop out the dough balls & roll them in the cinnamon/sugar mixture. The hardest part is waiting for them to get cold in the refrigerator. A good tip is to put the dough back into the fridge between batches so it's easier to roll them into balls. Once they warm up they get a bit gooey. Enjoy!
Ingredients:
½ lb (2 sticks) butter, room temperature
1 ½ Cups sugar
2 eggs @ room temperature
2 ¾ Cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 Tbsp sugar
2 to 4 tsp cinnamon
Mix butter & sugar until smooth. Add eggs, one at a time, beating well & scraping down sides of the bowl. Add flour, cream of tartar, baking soda & salt & mix until well incorporated. Cover with waxed paper or plastic wrap and refrigerate at least 2 hours or in freezer for up to 2 weeks.
Combine cinnamon & sugar in a small bowl and set aside.
Preheat oven 400 degrees. Break off small pieces of dough and roll into 1-inch balls. Roll balls in the cinnamon/sugar mixture and place on ungreased cookie sheet. Bake until just barely golden, about 8 to 10 minutes. For softer cookies, cool for 2 minutes & then remove to a rack. Cool the cookie sheet between batches if you are only using one.
