Father's Day Goodies - Snickerdoodles

So my dad is a fan of my snickerdoodles. I made them for the first time about 5 years ago because they are on the same page as the chocolate crinkles I was making for Christmas, and the rest is history! My dad requests these now for every holiday and special occassion. I thought I would make these for him for Father's Day because I hadn't made them since around Christmas time.

This recipe is from my Better Homes and Gardens Cookbook (I call it my Betty Book). I always double this recipe because it never seems to make enough. It's very easy to double and works everytime. The recipe listed is the original, not doubled. It states it makes 36 cookies but I have never gotten that many out of this recipe.


Snickerdoodles

1/2 cup butter or margarine
1 cup sugar
1/4 tsp cream of tartar - Don't leave out because it's just not the same! :)
1/4 tsp baking soda
1 egg
1/2 tsp vanilla
1 1/2 cups flour
Cinnamon and sugar for coating

Preheat oven to 375 degrees.

In a mixer, beat the butter with an electric mixer for 30 seconds. Add sugar, cream of tartar, and baking soda and beat until combined and creamy. Add the egg and vanilla; combine. Gradually mix in the flour. You may need to finish mixing with a spoon to fully combine flour.
Cover with saran wrap and put in fridge to chill at least 1 hour. (I have best luck with rolling the dough into balls after chilling at least 2 hours.)

When dough is chilled, combine sugar and cinnamon in a small bowl. I start with about 1/4 cup sugar and 1 tbls cinnamon - we like them sugary! This may need to be refilled as needed. A good rule of thumb is that when you mix the cinnamon and sugar with your fingers in the bowl, your fingers should show signs of the cinnamon. If not, I always add more cinnamon. After dough is nice and chilled, roll into tsp sized balls. Roll each cookie ball in the cinnamon/sugar mix. I press the mix into the dough to ensure it sticks. Place on ungreased cookie sheet (I use my silicone mat for a nice browning on the botoom) and bake for 10-11 minutes. Edges should be golden brown. Enjoy!

Nutrition Info Per Cookie: 66 cal, 3 g fat (2 g sat. fat), 13 mg chol, 36 mg sodium, 10 g carbs, 0 fiber, 1 g protein.