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Snickerdoodles

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These are our daughter Amy’s favorite cookies.

NotesSince the dough will keep in the refrigerator for up to 1 week, you can bake a few cookies at a time or bake them all at once.

Makes5 to 6 dozen cookies.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert, snack

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Moodblue, stressed

Taste and Texturebuttery, chewy, spiced, sweet

Type of Dishcookie

Ingredients

  • 2¼ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter (2 sticks), softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 3 tablespoons sugar

Instructions

  1. Now:

  2. In a medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix well. In a large bowl, combine the butter and sugar, beating with an electric mixer until smooth. Add the eggs, one at a time, mixing well after each. Add the vanilla and mix well. Add the flour mixture, one-third at a time, mixing well after each addition. Cover and refrigerate for 1 hour or up to 1 week.

    Later:

  3. Preheat the oven to 400°F. In a small bowl, combine the cinnamon and sugar, and set aside. Roll the dough into balls the size of small walnuts and then roll them in the cinnamon mixture. Place the coated balls on an ungreased baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, until lightly browned. (The cookies will puff up and then flatten out with a crinkled top.)

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