½ cup butter, softened
1 cup plus 2 Tbsp. sugar, divided
1 large egg, room temperature
½ tsp. vanilla extract
1½ cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 tsp. ground cinnamon

Preheat oven to 375°F. Cream butter and 1 cup sugar until light and fluffy (4-5 minutes); beat in egg and vanilla.

In another bowl, whisk together flour, baking soda, and cream of tartar; gradually beat into creamed mixture.

In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets. (If you want them to be flat, press the balls down in the center before placing in the oven.

Bake until the edges become a light golden color, 10-12 minutes. Remove from pans to wire racks.

via Taste of Home

Notes: a Snickerdoodle cookie has to be soft and chewy.  No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated.  It also has to have the signature tang from the cream of tartar.

No comments:

Christmas Countdown