Snickerdoodle Cookies

I absolutely love this cookie probably my all time favorite, but then again I love all things cinnamon.  This is a recipe that my Mom used and passed down to me.  I have slightly tweaked it a bit, adding brown sugar in the dough and raw sugar to the cinnamon/sugar mixture to roll them in ~ delightful.  I love the fact that it doesn’t use shortening.  I try to avoid using it if at all possible, I just don't care for it.  When making these dreamy cookies, make a dozen or so smaller ones (a little larger than a quarter) to set aside.  I have a recipe (will post soon) for a Snickerdoodle cupcake that you can garnish beautifully with the smaller cookie.  Indulge!

INGREDIENTS

2 Sticks of butter softened

1 cup brown sugar

½ cup sugar

2 eggs

2 ¾ cup flour

½ tsp salt

2 tsp cream of tartar

1 tsp baking soda

1 tsp vanilla

2 tsp cinnamon (yes I put cinnamon in the dough)

¼ cup sugar, ¼ cup raw sugar and cinnamon for rolling

DIRECTIONS

Preheat oven to 350 degrees.  Cream butter, sugars, and eggs.  Add vanilla and mix well. Sift together flour, cream of tartar, soda and salt and slowly incorporate with sugar  and butter mixture. I like to put mine in the refrigerator overnight or until cold and firm.

Blend together sugars and cinnamon. Shape dough into 1 inch balls and roll in cinnamon/sugar mixture. Place two inches apart on a non greased cookie sheet and bake 8 to 10 minutes or until set.