Snickerdoodles
Ingredients
- 1 3/4 cups granulated sugar
- 1/2 pound (2 sticks) salted butter, softened
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
instructions
making the dough
- In a large bowl, beat together 1 1/2 cups of sugar and butter, until combined.
- One at a time, beat in the eggs.
- Beat in the flour, cream of tartar, baking soda, and salt, until combined.
- Cover the bowl with plastic wrap and refrigerate until the dough is chilled enough to handle easily.
- At least 2 hours, or up to 1 day.
Shaping the Cookies
- Using about 2 tablespoons for each cookie, roll the dough into balls.
- In a small bowl, mix together the remaining 1/4 cup of sugar and the cinnamon.
- Roll the balls in the cinnamon sugar and to coat and place in a baking dish.
Baking the Cookies
- Preheat the oven to 350°F.
- Arrange the balls of dough 2 inches apart on a baking sheet.
- Refrigerate the remaining dough balls while you bake the first batch.
- Bake the cookies for about 12 minutes, or until lightly browned around the edges.
- Repeat with the remaining dough balls, using cooled baking sheets.