The Clementine Times Summer Cook Book: Snickerdoodles

Snickerdoodles

            3  3/4 cups all-purpose flour

            1/2 teaspoon baking soda

            1/2 teaspoon c ream of tartar

            1/2 teaspoon salt

            1 cup butter, softened

             2 cups sugar

            2 large eggs

            1/4 cup milk

            1 teaspoon vanilla

 

              Cinamon-sugar mixture: 1/4 cup sugar  with 4 teaspoons cinnamon 

    Preheat oven to 375 degrees. Stir together flour, baking soda, cream of tartar, and salt. Beat butter for 30 seconds

    Add the 2 cups of sugar and beat until fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. 

     Form dough into 1-inch (or larger) balls, dough will be sticky. Roll in Cinamon-sugar mixture. Place 2-inches apart on greased cookie sheet. Flatten slightly with bottom of glass.

     Bake for 8-10 minutes until light golden brown and just beginning to crack at the top.