Snickerdoodle Cookies

You’ll Need:
2 sticks unsalted butter
1 1/2 C. sugar, 2 tblsp. additional for rolling
2 eggs
1/2 tsp. salt
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
2 tblsp. cinnamon


Preheat oven to 350. First, add the butter and sugar into a mixing bowl and cream (mix) together. Add the eggs and mix well. With a large spoon mix in the flour, salt, baking soda, and the cream of tartar, mixing well.

Chill in refrigerator for an hour, or till the batter is thick. (You can prepare and chill batter for up to 5 days.) Roll dough into balls the size of walnuts.

Mix the 2 tblsp. of sugar and cinnamon together, then roll the dough completely in the mixture.

If you find that the dough becomes “sticky” while you’re rolling it, just put the dough in the freezer for a few minutes until it returns to a firmer consistency.

Bake on a non-stick cookie sheet for 8-10 minutes. (I recommend using parchment paper on your cookie sheet for best results, they’ll slide right off when they’re done baking!)

Remove cookies from cookie sheet immediately and let cool. I just carefully pick up the entire parchment paper and set it on the counter to cool.

Store in an air-tight container to keep your cookies soft.


Makes: About 2 dozen.

From the kitchen of Mary.