Snickerdoodles are certainly a sweet treat from my childhood. Mummy liked to make them for Robbie. All I remember, previous to being old enough to use the oven, was that Mummy always burned the bottom of these. I think of that EVERY single time I make these. I don't know if she really did or maybe she did once and was cautious of it every other time. Whatever the reason, I'm cautious whenever I bake these cookies.
I made this batch specifically for my father. The last time my sister was home he asked her if she was going to make Snickerdoodles. We were quite busy with other cooking/baking projects so we had to tell him no, that we weren't making them. I hate saying no to him and rarely I do. The next week I dropped a stack of the cookies at his office. He said he ate them before he left work for the day. Shhhh. Don't tell his girlfriend!
Source: Better Homes and Garden
Yield: 36 cookies
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.
In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.