Snickerdoodles!

Now for my current baking craze. Do you ever get these?

I’ve been on one—bread mainly (more on that soon), but cookies too. It strikes me that it’s been a long time since I posted any cookie recipes and so today, I thought I’d share the family Snickerdoodle recipe.

These crinkly topped cookies have been always been one of my favorites. Nana would let my brother and I help her make them when we were kids. It was great fun. Who wouldn’t love rolling dough into balls through a sandbox of cinnamon sugar, then licking the extra off your fingers? It was much more fun than play dough!

At my house, they MUST be made in the traditional fashion with cream of tarter and baking soda. No modern variations for us…

Spicy, sweet and crispy tender, you’ll find it impossible to eat just one.

Snickerdoodles

Makes about 5 dozen—don’t worry, they freeze beautifully.

1 cup     butter

1 cup     margarine or shortening

3 cups    sugar

4            eggs

2 tsp.     vanilla

4 tsp.     cream of tarter

5 1/3      flour

2 tsp.     baking soda

½ tsp.    salt
1 cup     cinnamon sugar

Directions:

Preheat oven to 375 degrees.

Beat butter, margarine, and sugar until fluffy, add in eggs one at a time, beating until each is thoroughly incorporated.

In a separate bowl combine dry ingredients.

Add dry ingredients to butter and sugar mixture—mixing until all dry ingredients are moistened.

Form dough into balls and roll in cinnamon sugar.

Bake for 8-10 minutes.

Cookies will look a little under-baked. Remove from oven and allow to cool for a few minutes on the baking sheet before moving to cooling rack.