Schneckennudeln

The simplicity of the snickerdoodle is a beautiful thing -- it satisfies a craving for a sugar cookie without the use of cookie cutters.  The cinnamon and cream of tartar give this cookie its unique flavor.  When I was a teenager, I remember perusing my mom's Betty Crocker cookbook with the pastel yellow, pink and blue black outlined squares and seeing the name of these cookies and becoming instantly entranced.  I have been making these cookies for many years.

Snickerdoodles

2 cups all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

½ pound (2 sticks) butter softened

1 ½ cups of granulated sugar

2 large eggs

Preheat oven 350°F

In a medium bowl mix flour, cream of tartar, baking soda and salt.

Cream butter and sugar in mixer until fluffy.

Add eggs one at a time beat until just incorporated.

Mix in flour mixture until blended and smooth. 

Mix on a plate ¼ cup granulated sugar with 4 teaspoons of cinnamon.

Make 1 to 1¼ inch balls (I use a scoop) and roll the balls in the cinnamon-sugar mixture and place on baking sheet 2-3 inches apart.

Bake for 8-11 minutes depending on your oven (rotate baking sheets if your oven bakes unevenly)

Cool on racks