How To Make Snickerdoodles

When I was little, I had a cookbook for kids. It had twelve recipes, one for each month. The only one I remember is October: Snickerdoodles. I loved those things.

For some reason I didn’t have them for a long time. Then, several years ago, I had them at a Christmas party. One of the few things I remember from my childhood that are as good as I remember.

Why don’t more people make these?

Ingredients

1 stick butter (½ cup, ¼ pound)
1 1/2 cups all-purpose flour
1 cup sugar
1 egg
½ teaspoon vanilla
¼ teaspoon baking soda
¼ teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon ground cinnamon

Directions

Beat the butter until softened, about 30 seconds on medium-high speed.

Mix in half the flour.

Add the sugar, egg, vanilla, baking soda and cream of tartar and beat well.

Beat in the remaining flour. Make sure to scrape the beater and the edges of the bowl at least once along the way.

Mix together the sugar and cinnamon.

(I swear there’s sugar in that first shot.)

Scoop up bits of dough with a melon-baller or a teaspoon and roll between your hands until round.

Toss in the sugar/cinnamon mixture until it’s completely covered.

Arrange balls on a baking sheet with plenty of room between them.

Bake at 375° for 10-11 minutes, until edges are golden and starting to crack.

And that’s it.

Nope, no pretty picture of them this time. They umm … they all got eaten a little faster than I expected. Oops. (Did I mention they’re my favorite?)