Whenever Joey asks me to make cookies he is really asking for a snickerdoodle. He never has to say it, but I always know. I love snickerdoodles. My mom was always really good at making them when I was growing up. The cream of tartar gives them this great tangy taste. They are kind of a tricky cookie. Sometimes they turn out just right and other times they are completely flat. I prefer to use all butter. That's when you have to be careful that they don't spread too much. A combination of butter and shortening would help them to not flatten as much, but I love the taste and texture they have when it is just butter. I find that if I chill the dough long enough and make sure that I don't overmix it, they turn out perfectly. I have also discovered this really good Saigon Cinnamon. It is spicier than other cinnamons and makes a basic snickerdoodle over the top.
1 c butter, softened-but not too much
1 1/2 c sugar
2 3/4 c flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Combine in a small bowl: 2 T sugar, 2 tsp cinnamon
In a medium bowl combine the flour, cream of tartar, baking soda, and salt and whisk together.
In a large bowl cream the butter and sugar. Add the eggs and mix well.
Stir in the dry ingredients being careful not to overmix the dough. Sometimes mine is even a little crumbly.
Chill the dough for at least 1 hour.
Roll into 1" balls and roll in the suagr/cinnamon mixture.
Bake on parchment lined baking sheets at 375F for 8-10 min.