Snickerdoodle Cookies

Serving: 24-30 cookies

  •          1 cup of butter - softened
  •          1 1/2 cups of sugar
  •          2 large eggs
  •          2 3/4 cups of flour
  •          2 teaspoons of cream of tartar
  •          1 teaspoon of baking soda
  •          1/4 teaspoon of salt
  •          3 tablespoons of sugar
  •          3 teaspoons of cinnamon

Preheat oven to 350°F. In a large bowl, mix the butter, 1 1/2 cups of sugar and eggs thoroughly.

In a separate large bowl, mix your dry ingredients: flour, cream of tartar, baking soda and salt.

In three batches, blend your dry ingredients into the wet mixture.

Chill your dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

In a small bowl, mix 3 tablespoons of sugar and 3 teaspoons of cinnamon.

Once batter is cooled, scoop 1-inch balls of dough and roll in the sugar/cinnamon mixture. Coat them gently.

Place dough on chilled ungreased cookie sheet, and bake for 10 minutes only.

Once cooked, remove from pan immediately. They will be puffed up at first, but will sink down once cooled.

Note: In between cooking (if only have one cookie sheet), place dough back in the fridge so it stays cool.