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Snickerdoodles
1 cup butter or margarine, softened
1 1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon, divided
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375 degrees. In a large bowl, cream butter and 1 1/4 cups sugar until fluffy. Add eggs and vanilla; beat until smooth. In a medium bowl, combine flour, 1/2 teaspoon cinnamon, cream of tartar, baking soda, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. In a small bowl, combine remaining 1/4 cup sugar and 1 teaspoon cinnamon. Shape dough into 1-inch balls and roll in sugar mixture. Place balls 2 inches apart on a lightly greased baking sheet. Bake 6 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container.
Makes about 7 dozen cookies.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
