Snickerdoodles

My family LOVE these cookies and they have become the number one most requested cookie in the last few years.

When making these cookies, plan ahead.  You will have to refrigerate the dough.  They will still be okay if you skip that step, but they won't be nearly as good.

Don't preheat your oven yet!  Usually that's the first instruction but not today.

1/2 cup or 137 grams butter
1 cup or 200 grams sugar
1/4 teaspoon bicarbonate of soda
1/4 teaspoon cream of tartar - (for classic snickerdoodles this must be included)
1 egg
1/2 teaspoon vanilla
1 1/2 cups or 250 grams plain flour
---------------
for rolling cookies later
quarter cup granulated sugar
1 heaping teaspoon cinnamon powder

In a mixing bowl beat the butter until soft.  Add in 1 cup of sugar, bicarbonate of soda, and cream of tartar.  Beat until well combined.  Add egg and vanilla and beat until combined. Beat in the flour.  If you are using a blender, go as far as you can with the blender, scraping the sides of the bowl and then finish off with a big spoon.

Cover and chill the dough for at least an hour!  

In a shallow bowl mix the remaining granulated sugar and cinnamon powder.

NOW preheat the oven to 375 F or 200 C

Pinch or spoon out the dough and roll it into 1 inch balls.  Roll the dough balls in the cinnamon sugar and then arrange on ungreased baking trays.

Bake the cookies for 10 to 15 minutes OR until the cookies start to turn golden at the edges.

Transfer the cookies immediately to a wire cooling rack. If you let them cool on the baking trays, they will be STUCK there.  You have to move them.

Enjoy them!