Snickerdoodle Cookies
 Source Brown Eyed Baker Recipe Added: 12/18/2011
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Preheat oven to 350°F. Line or spray baking sheet and put in refrigerator to chill. Whisk together flour, cream of tartar, baking soda and salt; set aside. Cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Gradually stir in the flour mixture, beating on low speed just until blended. Chill dough at least 30 minutes. Mix sugar and cinnamon in a shallow bowl. Form balls of dough and roll in the cinnamon and sugar mixture. Place on chilled cookie sheet and bake 10 minutes. Chill dough and cookie sheets between batches. Let cookies set on baking sheet 2-3 minutes after baking, then remove to a cooling rack. Store cookies in an airtight container. |
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| Notes Test 1/2 cup butter + 1/2 cup shortning in place of all butter Or: Add 1 1/2 cups cinnamon chips to batter. | ||||||||||||||||||||
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