I much prefer an ooey gooey chocolate chip cookie to a snickerdoodle, but snickerdoodles are one of my husband's favorites, and this super easy recipe makes whipping out a batch quite convenient. This recipe yields a thin but soft and chewy cookie; just make sure to check out the helpful hints below!
yields ~24 cookies
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for 15 minutes in the refrigerator. Meanwhile, mix 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl. Scoop 1 inch portions of dough into the sugar/cinnamon mixture. Gently rolls balls, coating the dough in its entirety. Place on chilled cookie sheet. Bake 10 minutes or until very lightly golden. Remove from pan onto wire cooling rack immediately.
*You don't want to overbake these cookies, so pick a tablespoon measurer or other small scoop and make uniform cookies that will cook evenly.
*Chilling the dough will help them retain their form while cooking. In between batches, put your dough back into the refrigerator.
*I love cooking...not so much cleaning, so I don't use a refrigerated cookie sheet for each batch - just the first two. However, if you use a hot cookie sheet, the cookies will begin to spread right when they are placed on the sheet - you don't want this. Use two cookie sheets, and make sure the pan is at least at room temperature when you scoop the dough onto it.