You're a Snickerdoodle

I find testing new recipes to be like many artistic endeavors; you just have to be in the mood. Yesterday, I was cold when I got home from church (temperature-wise!) and decided it was a good time to make cookies. My plan was to make something that Builderman would like and I could resist, so I pulled out a recipe that Carol over at I Throw Like a Girl had posted on Saturday Stirrings months ago. Snickerdoodles looked to me to be a variation on sugar cookies, which aren’t my favorite (since they don’t have chocolate in them). Plus, I needed a new cookie recipe for Fuschia's First Ever Virtual Cookie Swap.

The good news is that these are delicious. The bad news is that I can’t resist them. They remind me of hot buttered toast with lots of butter and cinnamon sugar sprinkled in just the right amount. I will be kicked out of Weight Watcher’s forever and I’m blaming it on… who can I blame?? Oh – I guess that would be that lady in the mirror.

These are soft and pretty so you can take them to a holiday gathering and be assured of an empty plate at the end. The name makes me smile – Snickerdoodles. Sounds like a good nickname for someone sweet. Okay- that can be you. Enjoy, my snickerdoodles!

Soft Snickerdoodle Cookies

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

1. Preheat oven to 350 degrees

2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl

3. Combine flour, cream of tartar, baking soda and salt in a separate bowl

4. Blend dry ingredients into butter mixture

5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge

6. Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.

7. Scoop a walnut sized amount of dough and shape into a ball

8. Roll dough in the cinnamon sugar to coat

9. Place on chilled ungreased cookie sheet and bake 10 minutes

10. Remove from cookie sheet immediately