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Snickerdoodles

Source of Recipe

From "More from Magnolia" by Alyssa Torey


Recipe Introduction

"This soft cinnamon-sugar cookie has been around for ages, and I don't think anyone knows where the name comes from. When I was growing up, we always made these at Christmastime, so we still do that at the bakery."

List of Ingredients

â—¦ 2 ½ cups all-purpose flour
â—¦ 2 teaspoons cream of tartar
â—¦ 1 teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ 1 cup (2 sticks) unsalted butter, softened
â—¦ 1 ½ cups sugar
â—¦ 2 large eggs, at room temperature
â—¦ 2 tablespoons milk
â—¦ 1 teaspoon vanilla extract
â—¦ 6 tablespoons sugar mixed with 2 teaspoons cinnamon, for sprinkling


Recipe

In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours.

Preheat oven to 350 degrees.

Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. (I recommend leaving extra room between these cookies because they spread more than most.) Sprinkle generously with the cinnamon-sugar mixture. Bake for 12 to 14 minutes.

Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

Makes 3 dozen cookies