Snickerdoodles

This is one of my Dad's favorites -- I make a plate and its usually gone in a day. These cookies are nice and soft on the inside and sugary and slightly crisp around the edges. Although you have to roll up your sleeves and get your hands a little dirty, they are definitely worth it!

• 1 stick butter, softened


• 1 1/2 cups sugar


• 2 eggs


• 1 tsp vanilla


• 2 3/4 cups flour


• 1/2 tsp baking soda


• 1 tsp Cream of Tartar


• 1/4 tsp salt



• 4 tbsp sugar


• 3 tsp cinnamon

Preheat the oven to 400F.

In a mixer, cream butter and sugar together until well-combined. Add eggs and vanilla. Slowly add in flour, baking soda, salt, and Cream of Tartar. Mix until just combined.

In a small bowl, mix together the sugar and cinnamon.

Roll dough into small balls about the size of a ping-pong ball and then lightly press them to be in the shape of a thick, flat disc. Cover both sides with the cinnamon sugar mixture and place onto a cookie sheet about 2 inches apart from each other. Repeat with the rest of the dough.

Bake in the oven for 8-10 minutes or until barely golden-brown. Let cool for about 3-5 minutes and then remove from cookie sheet and place on cooling rack. Store in an airtight container after completely cooled.

Makes 2 dozen large cookies.

Original recipe from Pillsbury.