The Snickerdoodle.  Not the most complicated cookie in the baking arsenal –  but one of the most loved. Over the years I’ve tried many recipes for this cookie– here’s the one I think is the best.  It’s from “Tate’s Bake Shop – Baking for Friends” written by Kathleen King. There are lot’s of great recipes for baking in this book — especially the cookie section.

Without further ado, I give you the Snickerdoodle:  2 3/4 cups unbleached all-purpose flour, 2 tsps. cream of tartar, 1 tsp. baking soda, 1/2 tsp. salt, 1 3/4 cups sugar, 1/2 pound (2 sticks) salted butter, at room temperature, 2 large eggs, at room temperature, 1 tablespoon ground cinnamon

1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.  In a large bowl beat 1 1/2 cups of sugar (don’t use all the sugar by accident, remember to save 1/4 cup) and the butter with electric mixer set on high-speed until combined, about 1 minute.  One at a time, beat in the eggs.  With mixer on low speed, mix in flour mixture , just until combined.  Cover the bowl with plastic wrap and refrigerate until the dough is chilled enough to handle easily, at least 2 hours.

2.  Position the over racks in the top third and center of the oven and preheat the oven to 350 degrees.  Line 2 large rimmed baking sheets with parchment paper or silicone mats.

3.  Using 2 tablespoon for each cookie (I use ice cream scoop), roll the dough into balls.  In a small bowl, mix together the remaining 1/4 cup sugar and the cinnamon. Roll the balls in the cinnamon sugar and place on baking sheets approximately 2 inches apart.

4.  Bake about 12 minutes.  Let cool on the baking sheet for 5 minutes.  Transfer to wire cooling rack and let cool completely.

Enjoy!