There is something about a Snickerdoodle cookie that brings out the kid in everybody. They are 
sweet but have a bit of 'tang' from the cream of tartar and the light coating of cinnamon and sugar just brings the whole cookie together.
Some people like their Snickerdoodles soft, some like them crunchy. Vary your baking time for your own preference.
sweet but have a bit of 'tang' from the cream of tartar and the light coating of cinnamon and sugar just brings the whole cookie together.Some people like their Snickerdoodles soft, some like them crunchy. Vary your baking time for your own preference.
1 cup butter blend (or use real butter)
2 eggs
1 1/2 cups sugar
2 teaspoons cream of tartar
1/2 teaspoon salt
2 3/4 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract (please use the real stuff)
1. In your mixer bowl put eggs, sugar, and butter. Beat until creamy.
2. Stop mixer and add salt, baking soda, cream of tartar and vanilla. Beat again until creamy.
3. With mixer running on lowest speed, add flour in a little at a time until all of it is incorporated.
Dough should be stiff enough to be barely tacky but not really sticky.
Use a large cookie scoop to measure. Use a good heavy half sheet pan or the heaviest cookie sheet you have to bake cookies. You can use pan spray or sil-pat or parchment paper, but if your cookie sheet is not heavy enough you will have cookies who have too-dark bottoms and not-done tops.
In a bowl put a cup of sugar and 2 teaspoons of cinnamon and mix very well.
Roll each cookie into a ball and pat into the bowl of cinnamon and sugar to thoroughly coat the cookie.
Place about 2 inches apart on your baking sheet, patting it down slightly. Cookie will spread a bit.
Bake at 350 for 14 minutes in a convection oven. If your oven is not a convection oven, check after
14 minutes for doneness.