- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.
- Preheat oven to 375 degrees F. In a small bowl combine the 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture to coat. Place 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes or until bottoms are light brown. Transfer to wire racks; cool.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Prepare as directed, except stir 1 cup toffee pieces and 1/2 cup chopped pecans into the dough before chilling.
Old-Fashioned Sugar Cookies:
Prepare as directed, except omit cinnamon and roll balls in 1/4 cup sugar.
Nutrition Facts (Snickerdoodles)
- Per serving:
- 94 kcal cal.,
- 4 g fat
- (3 g sat. fat,
- 1 g monounsatured fat),
- 19 mg chol.,
- 69 mg sodium,
- 13 g carb.,
- 7 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet