Snickerdoodles


I’ve been baking these delicious classic cookies since I was teenager…straight out of the 1960s Better Homes and Gardens cookbook. but divided all by half since the original recipe made 5-6 dozen.

INGREDIENTS:
1/2 c butter, softened
1 c granulated sugar
1/4 t baking soda
1/4 t cream of tartar
1 egg
1/8 c milk or water
1/2 t vanilla
1 7/8 c all-purpose flour
2 T sugar
1 t ground cinnamon

DIRECTIONS:
Preheat oven to 375 degrees.
Makes 36-40 cookies

  1. Beat butter with an electric mixer on medium speed for 30 seconds
  2. Add the 1 cup sugar, baking soda, and cream of tartar.
  3. Beat until combined, scraping sides of bowl occasionally.
  4. Add egg and vanilla. Beat well.
  5. Add flour, gradually if desired. Beat well until dough begins to pull away from sides of bowl.
  6. If needed, cover and chill in the refrigerator for 1/2 hour.
  7. Shape dough into 1-inch balls.
  8. In a small mixing bowl combine the 2 tablespoons sugar and cinnamon.
  9. Roll balls in the sugar-cinnamon mixture to coat.
  10. Place 2 inches apart on an ungreased cookie sheet. 20 per sheet works best for me.
  11. Flatten each ball lightly with bottom of drinking glass.
  12. Bake for 8 to 10 mins or until edges are slightly golden
  13. Transfer cookies to a wire rack to cool