Long ago, cookies that were quick and easy to make were given the silly name ‘snickerdoodle’. Whatever they’re called, these cinnamon-sugar coated cookies are delicious.
This recipe makes about 20 cookies.
½ cup of butter or margarine, at room temperature
1 cup of granulated sugar
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon vanilla
1 ½ cup all-purpose flour
In a small bowl, set aside – 2 tablespoons of granulated sugar mixed with 1 teaspoon of cinnamon.
In the bowl of your stand-up mixer, cream the sugar and butter (or margarine) for 30 seconds. Add the vanilla and the egg. Beat until combined. Add the flour, the cream of tartar and baking soda. Mix until completely combined. Cover and chill the dough for ½ hour.
While the dough is chilling, pre-heat your oven to 375 F. Line your baking pans with foil or parchment paper.
Remove chilled dough from the fridge and scoop into balls using a medium sized ice cream scoop. Roll the cookie dough scoops in the cinnamon-sugar mixture that you set aside. Place the coated scoops on your baking pans, 2 inches apart. Bake for 10-12 minutes or until the edges of the cookies are golden brown. Cool on the pan. Enjoy!!