I've never made Snickerdoodles. This was evidenced by the fact my husband thought Snickerdoodle Cucpakes would contain Snickers candy bars. So, I decided to rectify the situation by baking Snickerdoodles, including some tiny Snickerdoodles perfect for topping my next cupcake creation. I found my recipe from Brown Eyed Baker.
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 tsp. vanilla extract
3 Tbsp. sugar
1 Tbsp. cinnamon
Preheat oven to 350°F. Line baking sheets with parchment paper or a Silipat, and put in refrigerator to chill. Meanwhile, whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
Chill the dough for at least 30 minutes. In the meantime, mix together the sugar and cinnamon in a small bowl. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat. Place on chilled cookie sheet about 2 inches apart, and bake for 10 minutes. Chill the dough and cookie sheets between batches. Let cookies set on baking sheet for 2 to 3 minutes, and then remove to a cooling rack. Store cookies in an airtight container.
I halved the recipe, but the original makes about 4 dozen cookies.