Snickerdoodles

Matt's favorite cookies are Snickerdoodles so whenever I make them I always make a double batch...and they still don't seem to last a full week around our house.  Lucky for me they are also my favorite cookie and I love making them.  I started off with a Betty Crocker recipe but I've changed it quite a bit and have not seen another one exactly like this one.  Hope you like them as much as we do!

Makes about 3 dozen









Ingredients

• 1 cup softened butter
• 1 1/2 cup sugar
• 2 eggs
• 1/2 tsp pure vanilla
• 1 tsp cinnamon
• 2 3/4 cup all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

Topping

• 1/2 cup sugar
• 2 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch cloves

Directions

1. Preheat oven to 400.
2. In small bowl mix together topping ingredients and set aside.
3. In medium bowl mix together flour, cream of tartar, baking soda, salt and cinnamon with a wire whisk and set aside.
4. With electric mixer cream together butter, sugar, eggs and vanilla.
5. Gradually add flour to creamed mixture until well blended.  Scrape sides of mixer as needed.
6. Roll dough into 1 inch balls and roll in topping mixture then place evenly on cookie sheet.
7. Bake for 8-10 minutes.  Let cookies finish cooking and cool on pan for approximately 5 minutes then move to cookie rack.

Variations

• Gently press down cookie on cookie sheet and add a chocolate star before baking.
• Wrap cookie dough around mini peanut butter cup.
• Wrap dough around Rollo
• Wrap dough around caramel square
• Omit spices from topping and just roll dough in sugar
• Add chocolate, white chocolate, raspberry or butterscotch chips to dough
• Add marshmallows to dough
• Put a scoop of vanilla ice cream in between two cookies and have an awesome ice cream sandwich
• Add food coloring to make them festive