Snickerdoodles

I have always had compliments on my Snickerdoodle recipe.  My mom taught me how to make these cookies as one of my very first recipes and it was the first one I ever learned to bake.  I'm still making them to this day!

I have to say though, they may not officially be Snickerdoodles, but more of a butter cookie because they contain NO cream of tartar, but they look like Snickerdoodles and that's a lot more fun than saying 

"Cinnamon Sugar coated Butter Cookies".

Try them out and see what you think!

 

Snickerdoodles

2 ¾ c. flour

½ tsp. salt

1 ½ c. sugar

3 tsp. baking powder

1 c. soft butter

2 eggs

****

Cinnamon mixture:

4 tsp. cinnamon

3 TBLP sugar

Sift the flour, baking powder and salt. Cream the butter and 1 ½ c. sugar gradually. Cream until it is fluffy. Add beaten eggs and mix. Add sifted dry ingredients gradually and mix. Chill in refrigerator for about 20 minutes. Mold the dough into small balls, using 1 tablespoon size pieces of dough for each ball. Roll the ball into the cinnamon and sugar mixture. Bake about 2 inches apart on an ungreased baking sheet at 375 degrees for 8-10 minutes.  Be careful not to overbake.  I usually take them out of the oven after 8 minutes and take them off the pan right out of the oven.  They are still soft and a touch doughy in the middle, but as they cool, they set up and are still soft the next day.  If you cool on the pan, they will continue to cook due to the heat of the pan.  Store in an airtight container and hide from your family!!! 

 

My secret to this recipe....is extremely unhealthy but soooo worth it!

Instead of using butter, use butter flavored Crisco.  I know it sounds funny, but they stay softer so much longer and taste oh so good.  I've tried them both ways and it's worth the extra calories, TRUST ME!!