Tule author Barbara Ankrum shares her grandkids’ favorite cookies – snickerdoodles!

Maybe it’s the soft, chewy texture, or the fact that Snickerdoodles are rolled in cinnamon sugar! Who doesn’t love cinnamon? These cookies are now a favorite of my grandkids, too and so easy and fun to make. They can get in the game, with the mixing, then rolling the little balls that become the cookies and spinning them in the sugar mixture. It’s a no-fail with kids or grandkids! The secret to keeping these cookies soft, chewy with a classic tang is the Cream of Tartar. It gives the cookie its soft texture and also a little tang that offsets all the sweetness. Here’s the simple recipe we use.

Ingredients:

2 eggs
1 C softened butter
2 ¾ cups of all-purpose flour
2 tsp cream of tartar
1 tsp. baking soda
¼ tsp. salt

Coating:
2 Tbsp. white sugar
2 tsp. ground cinnamon

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease.

Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.

Chill in Fridge for 30 minutes to make the dough easier to handle.
Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.

Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. (The cookies will continue to cook on the sheet for this time, so don’t skimp here.)

Another tip: To store, put in a plastic bag along with a piece of bread to keep these cookies nice and chewy.