Recipe ~ Snickerdoodles

Preheat oven to 350° F.

Dough Mixture

1 cup butter

1 1/2 cups sugar

2 eggs

2 1/4 cups white flour

2 tsp cream of tartar (or baking powder)

1 tsp baking soda

1/2 tsp salt

Coating Mixture

2 tablespoons cinnamon (or to taste)

1 tablespoon white sugar

Method

0. Cream butter and sugar well, and add eggs, beating well.

1. Sift together flour, cream of tartar OR baking powder, baking soda, and salt, and add to the mixture.

2. Mix and form into rough balls. Note that smoother balls of dough will not pick up as much of the cinnamon and sugar mixture.

3. Roll in the coating mixture of cinnamon and sugar.

4. Place on a lightly buttered cookie sheet (or use parchment paper).

5. Bake 10-12 minutes. Cookies are done when, after having puffed up into a dome shape, they slightly flatten and are a light brown on the bottom.

NOTE: If you use baking powder instead of cream of tartar, it will be a struggle to get the perfect degree of doneness and tender/crisp texture. Cream of tartar is worth tracking down.

Servings: 3-36

Yield: 3 dozen cookies

Source: Mom (and me)

This recipe goes way back. When we were kids, my mom served these cookies with partially set Jell-O. Mainly, I suspect, because we were too impatient to wait until it was fully set.

A great cookie to have around at Christmas ... kids may like them as well.