When I think Christmas cookie, I think snickerdoodle. I just adore them. Then again, I’m a fan of the “plain” cookies. You know, the sugar cookies or the shortbread. And since these are pretty much just plain cookies rolled in a little cinnamon, it makes sense that I would love them. (And by the way, doesn’t everyone know what a snickerdoodle is? When I set out to make these I asked Spencer [husband] if he liked them and his response was “What’s a snickerdoodle?” I thought this was one of those cookies everyone knew.)
These turned so perfect. I definitely like my cookies on the softer side and these were just soft enough. I’ve been halving (or even quartering) all of these sweets I’ve been making but I really wish I’d gone for a full batch on these.
- 1 cup butter
- 1½ cups sugar
- 2 large eggs
- 2¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
- Preheat oven to 350.
- Beat butter, 1½ cups sugar and eggs thoroughly in a large bowl with an electric mixer until light and fluffy. In a separate bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to butter mixture and still until just combined.
- Chill dough for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Roll dough into 1 inch balls and then roll in cinnamon mixture. Place on ungreased cookie sheet. Bake 10 â€“ 13 minutes or until lightly golden.