SnickerDoodle Cookies..Regular and Chocolate
Family Tested & Approved
approx. 3-4 dozen cookies
1 stick of unsalted butter (1/2 cup), softened
1 teaspoon cream of tarter
note: to make chocolate snickerdoodles... ½ cup of unsweetened cocoa can be substituted for ½ cup flour.
Preheat oven to 400 degrees.
In a small bowl combine the 3 Tablespoons of sugar and cinnamon; set aside.
In a large bowl, beat 1½ cups sugar, butter and Crisco until light and fluffy. Add the vanilla and eggs; beat until well blended.
Lightly spoon the flour into the measuring cup; level off. Add the flour, cream of tartar, baking soda, and salt to the butter-sugar mixture; mix well.
Optional: Chill the mixture for 20-30 minutes, or grease your hands with a little crisco or oil for easier handling of the dough.
Shape dough into 1-inch balls; roll the cookie balls in the sugar-cinnamon mixture. Place 2 inches apart onto parchment lined cookie sheets.
Bake at 400 degrees for 7-9 minutes or until set. Immediately remove from cookie sheets and cool on rack.