I am not much of a baker at all. I love Christmas cookies and an occassional cake but it is the rest of my family who will make cookies or pies if they really want a treat. My partner has been wanting to make these cookies for about 20 years now. We never seemed to have cream of tartar in the house and when I remembered to buy it she never got around to making the cookies. These are something she remembers from childhood and when we see them in the bakery she will usually pick one up. But, she has always wanted to make them.
Well, the stars aligned the other night. We had cream of tartar AND she had time to make them. She did a bit of research first to find an old-fashioned recipe like she remembered from childhood. She found out that using vanilla extract is a recent addition to the cookies so she took that out. She also found out cream of tartar was for leavening not for flavor like she thought. Lots to learn.
We love warm cookies and milk. It smelled heavenly with the cinnamon and sugar topping. I am re-reading Harry Potter and the Goblet of Fire with the kids right now so it was so nice to have the warm cookies and cold milk as we read. I think there were a few cookies left for lunches the next day.
This recipe is based on a Better Homes and Garden recipe for Snickerdoodles with out the vanilla extract to make them more like the old-time cookies.
- 1/2 cup butter
- 1 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 egg
- 1 1/2 cups flour
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- In a bowl cream butter and sugar together with a blender. Mix in baking soda and cream of tartar until well blended.
- Beat in egg.
- Add flour by stirring by hand if needed once it starts to stiffen. Mix well.
- Cover bowl and refrigerate for 1 hour.
- Preheat oven to 375 degrees.
- Make the topping mix by stirring together the sugar and cinnamon.
- Form cold dough into 1″ balls. Roll balls in the cinnamon and sugar. Place 2″ apart on cookie sheet (cookies will spread while cooking). Bake 10 minutes until golden brown on edges. Immediately remove cookies from pan to cool.