Snickerdoodles – almost as much fun to say as to eat!



Preheat the oven to 400 degrees and place two racks in the upper third.

Cream together the butter, eggs, and sugar on medium speed for about 2 minutes.

In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Pour the flour mixture into the butter mixture and stir to combine.

In a small bowl, combine the 2 tablespoons sugar and 2 teaspoons cinnamon (if you run low, whip up a little more keeping the ratio the same; extra keeps well for making monkey bread or cinnamon rolls!).

Roll the dough into balls about the size of walnuts then roll each ball around in the cinnamon sugar mixture until evenly coated.

Place each dough ball onto ungreased cookie sheets 2" apart (I usually get about 15 per sheet). Put the 2 sheets of dough balls into the oven and bake for 8 - 10 minutes, rotating the sheets halfway.

Let them cookies cool on the sheets for about 2 minutes, then transfer to wire racks to cool completely.

Store in an airtight container up for 5 days.

Makes 45 - 50 cookies.