Sunday, August 22, 2010


Well here we are on the 2nd day in our cookie thon and it's Sunday, know what that means? Snickerdoodles! These are so soft and irresistible!
This recipe can make 3 dozen if you use a small ice cream scooper. These cookies actually spread quite a bit and you will end up with HUGE cookies if you use a regular ice cream scoop.

20 min | 10 min prep

* 1 cup butter
* 1 1/2 cups sugar
* 2 large eggs
* 2 3/4 cups flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 3 teaspoons cinnamon

1. Preheat oven to 350°F.

2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.

4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an un-greased cookie sheet for about 10-15 minutes in the fridge.

6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

8. Coat by gently rolling balls of dough in the sugar mixture.

9. Place on chilled un-greased cookie sheet, and bake 10 minutes.

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