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Snickerdoodles Cookies

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By Cheri Sicard

Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook, by King Arthur Flour, (2004, Countryman Press)

The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook

Servings:	53 Cookies
Author Notes:	This classic, old fashioned cookie is still just as delicious today. The buttery little cookies are rolled in a cinnamon and sugar mixture that gives them wonderful flavor and texture. While this recipe is believed to be Pennsylvania Dutch in origin, nobody seems to know where the unusual name came from.
Ingredients:	1 cup butter, softened 1 1/3 cups sugar 2 eggs 3 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1 teaspoon vanilla 1/4 cup sugar mixed with 2 teaspoons cinnamon
Instructions:	Makes about 4 1/2 dozen cookies Preheat oven to 400Â°. Mix together flour, cream of tartar and baking soda. Set aside. Beat butter and sugar until light and fluffy. Beat in eggs one at a time, Beat in vanilla. Reduce mixer speed and mix in flour mixture until well combined. With your hands, roll the dough into small balls, about the size of a large walnut. Roll the balls in the cinnamon/sugar mixture to coat and place about 1 inch apart on a large baking sheet. (Note: If dough is too sticky, it helps to chill it a bit before forming into balls.) Bake for about 10 minutes or until tops of cookies are lightly golden and somewhat crinkly. Remove from oven and transfer to a wire rack to cool after a minute or so of cooling on the baking sheet.