Nashville, TN – Old-fashioned cookies never go out of style and often bring back special childhood memories. Snickerdoodles have just that kind of charm. “Whether it’s the fanciful name, crinkled coating or delectable cinnamon-sugar flavor, a batch of Snickerdoodles is certain to bring back memories or make treasured new ones,” says Martha White® baking expert Linda Carman.
Snickerdoodles
1 1/2 cups sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups Martha White® All-Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons ground cinnamon
Directions
1. Heat oven to 400º F. In large bowl combine 1 1/2 cups sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well.
2. Add flour, cream of tartar, baking soda and salt, mix until well blended. In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls, roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
3. Bake at 400º F. for 8 to 10 minutes or until golden brown. Immediately remove from cookie sheets.
Note: For thinner cookies: Place balls of coated dough on cookie sheet and press gently with the bottom of a glass dipped in flour.
4 dozen cookies
