Snickerdoodles

Snickerdoodles

Makes 4 dozen

 
1 cup (250mL) butter
1 ½ cups (375mL) sugar
2 large eggs
½ tsp (2mL) vanilla
2 ¾ cups (675mL) flour
1 tsp (5mL) baking soda
½ tsp (2 mL) salt
2 tsp (10mL) cream of tartar
 
Topping
3 tbsp (45 mL) sugar
2 tsp (10 mL) cinnamon
 
Preheat oven to 350˚F. Lightly butter cookie sheets
Cream butter. Add sugar and beat until light and fluffy. Add eggs one at a time and beat well. Add vanilla and beat well. 
In a medium bowl combine flour, baking soda, salt and cream of tartar.
Add gradually to the creamed mixture and beat until the dough is blended.
Combine sugar and cinnamon for the topping.
Form dough into 1” balls
Roll each ball in the topping to cover it completely and set it on the cookie sheets.
Bake 14 minutes or until the top is golden and wrinkled.
*note these cookies will rise dramatically while baking and just before the have completed baking the tops will fall giving them the interesting top.

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