Snickerdoodles – my all time favorite cookie!

snickerdoodle1 stick unsalted butter, room temperature

¾ cup sugar

1 large egg

1 tablespoon milk

½ teaspoon vanilla extract

1 ½ cups all-purpose flour

½ teaspoon cream of tartar

¼ teaspoon baking soda

¼ teaspoon salt

2 tablespoons sugar

1 tablespoon cinnamon

In a mixing bowl, cream butter and ¾ cup sugar together until smooth.  Add egg, milk, and vanilla and blend. 

In a separate bowl, mix together flour, cream of tartar,  baking soda, and salt and add to the creamed mixture.  Cover bowl with plastic wrap and refrigerate for 1 hour or until dough is firm enough to handle.

 Preheat oven to 350 degrees.

In a shallow bowl, mix 2 tablespoons of sugar with cinnamon.  Roll the dough into balls and then roll into cinnamon and sugar mixture.  Arrange sugar-coated balls on ungreased cookie sheets, spacing them 2 ½ inches apart.   If you are making large cookies, you would roll the balls to 1 ½ inch size and place them on the cookie sheet about 2 ½ inches apart and bake about 12 minutes.  This recipe makes about 14 large cookies.  Bake until edges are firm to the touch – do not over bake. 

You can keep baked cookies in an airtight container for 3 days or freeze up to 6 months.  We never have any left over to freeze in our house.  You can also make the dough up ahead of time and keep in refrigerator up to 5 days or freeze dough for 3 months – thaw before baking.

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Filed under Celebration, Cookies, Dessert, Holiday

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