Snickerdoodles
Fun to Say, Easy to Prepare

This recipe is an adaptation of those two. I reduced the amount of sugar, used only unsalted butter for better flavor.

Both of the recipes I compared call for 2 parts of cream of tartar and 1 part of baking soda. Since I had baking powder on hand, I substituted it for both cream of tartar and baking soda.

• Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.

• Sift together flour, cream of tartar, baking soda, salt and set aside.

• Cream softened butter with ¾ cup of sugar until very fluffy.
  
  
  
  
• Add eggs, one at a time. Combine well after each one.
  
  
  
• Gently stir in flour mixture until just combined and smooth.
  
  
• Combine 2 tsp of ground cinnamon with 2 Tbsp of sugar on a shallow dish or plate.

• Roll small portions of snickerdoodle dough between your palm to form about 1 - 1¼-inch balls.

• Roll balls in cinnamon-sugar mixture.
  
  
• Place on prepared cookie sheets, spacing about 1-1½ inches apart.

• Bake one sheet at a time for 10 minutes, or until cookies are light, golden brown around edges. Rotate cookie sheet halfway through baking for even browning.
  
  
  
• Let these snickerdoodles cool on baking sheets for a couple of minutes before transferring them to wire racks to cool completely.
  
  
  
• This recipe makes about 2 dozen snickerdoodles. As always, keep cookies in air tight containers.

  
  

  Other Easy Recipes for Drop Cookies

This is a chance to make your well-thought opinion known.:-)