Lynette Tait's Snickerdoodles

Lynette Tait's Snickerdoodles

Stolen from the Better Homes and Gardens cookbook

1/2 c butter or margarine
1 c sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 c all purpose flour

2 tbsp sugar
1 tsp ground cinnamon

In a medium mixing bowl beat the butter or margarine with an electric mixer for 30 seconds. Add the 1 cup of sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover, and chill 1 hour.

Combine the 2 tablespoons of sugar and the cinnamon. Shape dough into 1 inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake at 375 for 10-11 minutes, or until the edges are golden. Transfer cookies to a wire rack and let cool. Makes about 36.

Personally, I don't worry about the wire rack, but that's me. The cookies will be soft on the inside, and just a little crunchy on the outside. They're wonderful when warm. :)