Since I have now made 10, no make that 6, good batches of our favors...and still need 10 more batches made, I figured that I would share my Snickerdoodle recipe with you all. In case you’re on the prowl for a good cookie that’s not too sweet and has NO chocolate in it (which to me takes away points, but who asked me?).
Yes, I can do this from memory now...since the first four batches went into the trash can...
Snickerdoodles
½ cup butter
1 cup of sugar
1 egg
1 tsp. vanilla
1 tsp. cream of tartar
1/8 tsp. salt
½ tsp. baking soda
1 ¾ cup of flour
1 Tsp. ground cinnamon
2 Tsp. sugar
Preheat oven to 350.
In small bowl, combine flour, baking soda, cream of tartar and salt. Stir with spoon to mix together. Set aside.
With butter at room temperature, mix with sugar until creamy on low/med-low speed. Add in egg and vanilla. Slowly add dry ingredient mixture, a little at a time. Increase speed on mixer as needed when the dough gets thick.
Once all dry ingredients are mixed in, form dough into balls. (I use a Pampered Chef cookie scooper to form the balls and then just have to roll them in my hand to make them smooth.) 
In another small bowl, combine the cinnamon with the sugar and mix to form a sugar/cinnamon mixture to roll the dough in. Drop each ball of dough into sugar/cinnamon, covering well. 
Place on cookie sheet and flatten (I use the bottom of a glass). Cook for 8-10 minutes, or until the bottoms turn golden.
The flattening step is just something that I have found helps the cookies bake better, but isn’t necessary. Serve warm. That’s how they’re best. This is a small recipe and depending on the size of your dough balls may only yield around 20 cookies. In a stand mixer like mine, I can do a double batch with no problems.
On a side note, this is an excellent cookie to freeze. Follow all the steps including rolling the dough balls in the sugar/cinnamon. Place all the dough balls on a cookie sheet and place in the freezer for just a little while so that the balls harden. Then place dough balls into a Freezer-safe Ziploc bag and they will stay good for months. (Freezing them first on a cookie sheet makes them individual balls of dough. If you don't do that step, the dough balls will stick together and freeze in clumps of dough balls.)
Simply take out however many you would like to cook, allow to thaw (this is where it IS important to flatten!) and cook following above directions. We like to make cookies this way and just eat them a little at a time...so they’re always hot and fresh! (And there are no finished pictures because we eat them hot off the stove...without even time for a blogger to get her picture...sorry!)
Happy Baking!
Yes, I can do this from memory now...since the first four batches went into the trash can...
Snickerdoodles
½ cup butter
1 cup of sugar
1 egg
1 tsp. vanilla
1 tsp. cream of tartar
1/8 tsp. salt
½ tsp. baking soda
1 ¾ cup of flour
1 Tsp. ground cinnamon
2 Tsp. sugar
Preheat oven to 350.
In small bowl, combine flour, baking soda, cream of tartar and salt. Stir with spoon to mix together. Set aside.
With butter at room temperature, mix with sugar until creamy on low/med-low speed. Add in egg and vanilla. Slowly add dry ingredient mixture, a little at a time. Increase speed on mixer as needed when the dough gets thick.
Once all dry ingredients are mixed in, form dough into balls. (I use a Pampered Chef cookie scooper to form the balls and then just have to roll them in my hand to make them smooth.) In another small bowl, combine the cinnamon with the sugar and mix to form a sugar/cinnamon mixture to roll the dough in. Drop each ball of dough into sugar/cinnamon, covering well. Place on cookie sheet and flatten (I use the bottom of a glass). Cook for 8-10 minutes, or until the bottoms turn golden.The flattening step is just something that I have found helps the cookies bake better, but isn’t necessary. Serve warm. That’s how they’re best. This is a small recipe and depending on the size of your dough balls may only yield around 20 cookies. In a stand mixer like mine, I can do a double batch with no problems.
On a side note, this is an excellent cookie to freeze. Follow all the steps including rolling the dough balls in the sugar/cinnamon. Place all the dough balls on a cookie sheet and place in the freezer for just a little while so that the balls harden. Then place dough balls into a Freezer-safe Ziploc bag and they will stay good for months. (Freezing them first on a cookie sheet makes them individual balls of dough. If you don't do that step, the dough balls will stick together and freeze in clumps of dough balls.)
Simply take out however many you would like to cook, allow to thaw (this is where it IS important to flatten!) and cook following above directions. We like to make cookies this way and just eat them a little at a time...so they’re always hot and fresh! (And there are no finished pictures because we eat them hot off the stove...without even time for a blogger to get her picture...sorry!)
Happy Baking!
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