Snickerdoodle Cookies

1/2 cup butter, softened
1 cup sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 egg
1/2 tsp. vanilla
1 1/2 cups all-purpose flour

2 Tlb. Sugar
1 tsp. ground cinnamon

When adding flour, we use a soup spoon and put a little in the mixer (as it is going) at a time. This way the flour doesn't fly back up in our faces.

Beat butter for 30 seconds with electric mixer. Add 1 cup sugar, baking soda, and cream of tartar. Add egg and vanilla. Add flour (*look at tips for additional information). Cover and chill dough for 1 hour or until easy to handle.

Combine 2 Tlb. Sugar and the cinammon into a small bowl. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. bake on ungreased cookie sheet, 375 degrees, for 11 minutes or until edges are golden. (I let them sit for 10 minutes on the sheet after. They seem gooey, but they will harden. If you allow this, they are perfectly soft for at least a week to come!)

Serving Size: makes 36 cookies

Number of Servings: 36

Recipe submitted by SparkPeople user SOUTHEASTGIRL.