Snickerdoodles


I love these things. Soft, chewy on the inside with a nutty and buttery flavor. I lost Alice's recipe for really really excellent snickerdoodles, but this one is pretty good too.
1 1/4 C sugar
1/2 C butter, softened
1 tsp vanilla
2 eggs

5 oz whole wheat flour
8.75 oz flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt

4 T sugar
2 T cinnamon
Heat oven to 400 degrees. In a large bowl, beat sugar and butter till light and fluffy. Add vanilla and eggs; blend well.

In another bowl, stir together all the dry ingredients from flour to salt then add to the butter sugar mixture.

Combine the sugar and cinnamon in a small bowl. Using a 1.5 T scooper, scoop the dough, roll into a ball and roll in the cinnamon sugar. Place 2" apart on ungreased, parchment lined cookie sheets.

Bake for 8-9 minutes. Let it sit for a minute or two, then remove from cookie sheets. Cool completely otherwise it will taste doughy.


Makes about 2 dozen, adapted from Pillsbury The Complete Book of Baking

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