Snickerdoodles are a wonderful cinnamon sugar treat. They’re delicious year round, but my love of cinnamon peaks in the Fall. I made these for my community group last week and my sweet friend John was over while his dad was watching football with my hubby (WHODEY!)
I let him help… but he got a little floury:) So cute right?
After he helped with the flour, I was rolling the dough balls in the cinnamon sugar. He saw me, pulled over his step stool and said “What you doing Jackies?” I showed him how to roll dough balls in the cinnamon/sugar mixture and put it on the baking sheet.
He started lining up the dough balls then all of a sudden, I see a tiny hand quickly grab a dough ball and pop it in his mouth and say “mmmm yummy.”
It was so fast it happened before I could intercept! Sorry Curry… some of us just love cookies:)
Slightly adapted from all recipes
- 1 c. butter, softened
- 1 1/2 c. white sugar
- 2 eggs
- 1 T. vanilla extract
- 2 3/4 c. all-purpose flour
- 2 t. cream of tartar
- 1 t. baking soda
- 1/4 t. salt
- 3 T. sugar
- 3 t. cinnamon
- Preheat oven to 375 degrees.
- In a large bowl, cream together butter, 1 1/2 cups sugar, eggs and vanilla.
- Sift in in flour, cream of tartar, soda and salt. Mix dough until thoroughly incorporated. Set aside.
- Mix the 3 tablespoons sugar and the 3 teaspoons cinnamon in a small bowl.
- Shape dough into balls. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 9 minutes, or until set but not too hard. Let cool for 1-2 minutes on baking sheets before removing to cool fully on wire racks.