From the first time I tried snickerdoodles, they were an instant favorite. Far better than a run of the mill sugar cookie, they’re packed with cinnamon, and certainly give chocolate chip cookies a run for their money.
I had never actually baked my own until recently when I came across this post on Smitten Kitchen. I made one adjustment to Deb’s recipe, which is the addition of a 1/4 cup of sugar into the mix. For gifting, I think they look best stacked in a cellophane bag and tied off with twine.
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks of unsalted butter
1 3/4 cups sugar for the mix, plus an additional 1/4 of sugar set aside
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Preheat the oven to 400°F
Sift together flour, cream of tartar, baking soda, and salt; set aside.
Beat together 2 sticks of butter and 1 3/4 sugar.
Beat eggs into mixture, one at a time.
Slowly mix in flour mixture.
Refrigerate cookie dough for an hour.
In a small bowl, mix together remaining 1/4 of sugar and cinnamon.
Ball dough and roll it into cinnamon-sugar mixture before placing on a baking sheet.
Bake for 8-10 minutes