Growing up we baked everything from scratch. I was mixing cookie dough with a wooden spoon at 5 and putting them in and out of the oven at 9. Our favorite and most made cookies were chocolate chip cookies and snickerdoodles. Every Christmas they were two of the cookies that made THE LIST. Out of 6-9 types of cookies we ALWAYS made those ones and they ALWAYS made it into the cookie tins for the mailman and trash man. I have a new favorite – Molasses Cookie, but when I needed cookies for a cookie exchange where did I go but to the good old tried and true snickerdoodle recipe. My recipe has changed just a tiny bit but they are still so yummy.
- 2 extra large eggs
- 1 1/2 cup sugar
- 2 sticks butter (margarine does NOT turn out as well)
- 1 3/4 cup white flour ( I use unbleached with no difference)
- 1 cup whole wheat flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar in small bowl, mixed with 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- Cream sugar, eggs, and butter well. (Cream them until nice and fluffy. It makes a better cookie.)
- In separate bowl mix together flour, cream of tartar, salt, and baking soda.
- Add to creamed mixture and mix until well incorporated.
- Chill dough for 30 minutes.
- Roll into 1 inch balls.
- Roll dough balls in cinnamon sugar mixture.
- Bake on ungreased cookie sheets @ 350 degrees for 10 minutes.
- Remove from cookie sheet immediately.
- Try to let cool before eating. I dare you.