Snickerdoodles

by Sarah Steimer

One of the best desserts to make when you're craving something sweet, but have little more in your pantry than sugar and flour.

• 3/4 cup sugar
• 1/2 cup butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 2 tablespoons sugar
• 2 tablespoons cinnamon

In a large mixing bowl, cream the 3/4 cup sugar and the butter. Beat in egg and vanilla.

In a smaller bowl stir together flour, salt, baking soda and cream of tartar. Stir into butter mixture until well-mixed. In the same small bowl combine the 2 tablespoons of sugar and cinnamon.

Shape dough into 1-inch balls and roll each in the sugar-cinnamon mixture. Place balls 2 inches apart on a cookie sheet. Bake at 375 degrees for 8 to 12 minutes. Please note that when these cookies come out, they will still be soft. The worst thing you can do to Snickerdoodles is leave them in too long, then you wind up with cinnamon hockey pucks. Seriously, when you poke them they should still be soft, but not too crazy soft so you have mush in your mouth. When they cool they will harden up more.

Makes about 36 cookies.

Recipe from: Better Homes and Gardens New Junior Cook Book (1979 edition)

Photo: Sarah Steimer

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