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Every Christmas season my mom makes my favorite cookie, Snickerdoodles. These tiny sugar cookies are wrapped in delicious cinnamon sugar. They are best when they are warm, but they are always good. I especially love them with a scoop of vanilla ice cream and a drizzle of caramel. The second they start baking the whole house starts to smell like the holidays. I’m always standing right at the edge of the kitchen, patiently waiting with a bowl of ice cream for my mother to be done moving them from the baking sheet to the cooling rack. Immediately after she moves out of the way I race over and plunk two on top of my ice cream and watch the piping hot cookies melt the ice cream as my mouth turns into a lake. I swear if you look delicious up in a dictionary there would be a picture of that. I wish that I could be able to shake the hand of the person that created these, because that person officially is a flavor genius. I think he or she is my idol.
- 1 cup softened butter (2 sticks)
- 2 eggs
- 1-1/2 cups of sugar
- 2-3/4 cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 Tb. sugar
- 2 tsp cinnamon
- Preheat your oven to 400 degrees. In a large bowl mix together the butter, eggs, and 1-1/2 cups of sugar.
- Once it is combined stir in the flour, baking soda, cream of tartar, and salt.
- Wrap this in plastic wrap and chill your dough for at least an hour.
- Then roll the dough into balls about the size of walnuts. In a small bowl mix together the leftover sugar and the cinnamon and roll the cookies in it.
- Place them on an ungreased sheet pan about two inches apart.
- Bake for eight to ten minutes, or until lightly browned.
- Transfer to baking rack to cool.
- *The cookies will puff up at first, but the will flatten out.*
