One of the most universally loved cookies in the world is the snickerdoodle. It is also delicious and very easy to make which may be part of the reason it is so well loved. I take part in a Christmas cookie swap every year and when you have to bake twenty dozen cookies this is one recipe that will not leave you wishing that the holidays were over. Don;t worry , this recipe isn’t for twenty dozen, it is for 3-4 dozen depending on how big you make the cookies.
You will need:
2 sticks of butter or 1 stick of butter and 1 stick of margarine brought to room temperature.
1 1/2 cups white sugar.
2 1/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
To roll the cookies in:
2 tablespoons white sugar
3 teaspoons cinnamon
Place the butter and sugar in a large bowl and blend with your electric mixer. Add the eggs one at a time alternating with the dry ingredients. Beat until well blended. Cover and refrigerate for two hours.
Mix the 2 tablespoons white sugar and 3 teaspoons of cinnamon and place in a small bowl.
When the batter has cooled turn the oven on to 400 degrees. Roll the batter into small balls and dip in the sugar and cinnamon mixture and place on a cookie sheet or stone. Bake in oven for eight to ten minutes. If you want crisp cookies let them cool on the sheet, if you want softer cookies move the cookies to a cooling rack.
This recipe makes 3-4 dozen cookies. This recipe doubles or triples easily. I never vary it because it is perfect the way that it is. Why mess with perfection? You could however use colored sugar to roll the cookies in for a festive touch. This is a great recipe to let the children help with. They really love rolling the balls of dough in the sugar.
If you want to make up gift bags to give away just double or triple the recipe.