Preheat the oven to 350F. Grease or line 2 cookie sheets. Whisk flour, cream of tartar, baking soda and salt until well blended. In a large bowl, beat butter and 1 1/2 cups sugar. Add eggs and beat until well combined. Stir in the flour mixture. In a separate bowl, combine cinnamon and remaining 1/4 cup sugar. Shape the dough into 1 1/4-inch balls, roll in the cinnamon sugar, and arrange about 2 3/4 inches apart on the cookie sheets. Bake, 1 sheet at a time, until the cookies are light golden brown at the edges, 12 to 14 minutes. Let stand briefly, then remove to a rack to cool. Yields thirty-six 3-inch cookies.
For this recipe, I did not substitute any ingredients, however I did alter directions just a little bit. For instance, I beat the butter and sugar for a full two minutes to fully incorporate. I also refrigerated the dough before baking it, partially because the butter was so soft and partially because my little E woke up right as I finished mixing the dough. So I wrapped the dough in plastic wrap and stashed it in the fridge for about an hour while I played with her, then got back to making the cookies. Here are my ingredients:
And a photo of my dough, ready to be wrapped up for the fridge:
Here are the balls of dough ready for the oven. I used a 1 1/2-inch cookie scoop to make them uniform and even though the recipe says it only makes about 36, I got 47 cookies out of the dough, not counting a little bit of dough shrinkage ;)
Finally, here are the baked cookies, cooling for 5 minutes before being removed to the rack to finish cooling:
And of course I can't resist sharing a photo of the joy on my little E's face as she eats her first bite of homemade Snickerdoodles... I call it Snickerdoodlishous!
And that, my friends, is the end of day one of this year long journey! That last photo makes it all worth while... I hope you've enjoyed reading along with me and will give a try to some of these recipes. Tune in tomorrow for an adventure in Thailand...something from one of my Thai cookbooks!