Extra Cinnamony Snickerdoodles

here today, gone tomorrow

I never used to make mistakes while baking. Ever. I would get into this super-anal Martha mode and execute to a T. But now I have all these munchkins running around, sometimes even “helping,” and Martha mode is no more. A couple of weeks ago I left the salt out of the pumpkin bread (I ended up salting each piece—yeah, not the same). And now I’ve made a batch of snickerdoodles with 3 times the proper cinnamon (that says teaspoons?!). But unlike the pumpkin bread situation, this is a happy mistake, because yum! Extra cinnamon is a good thing.

This recipe is a merger of a Betty Crocker recipe, a Martha Stewart recipe, and of course, the aforementioned mommy brain snafu. Happy baking!

Extra Cinnamony Snickerdoodles

1 cup butter (unsalted, softened)
1½ cup sugar
2 large eggs
2¾ cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt

3 tablespoons sugar
2 tablespoons cinnamon

Preheat the oven to 350°F. Cream together the butter and the sugar until mixture is light in color. Beat in the eggs one at a time. In a separate bowl, stir together the flour, cream of tartar, baking soda, and salt. Gradually beat the dry ingredients into the sugar mixture until just incorporated.

Stir together the cinnamon and remaining sugar in a small bowl. Shape dough into one-inch-ish balls and roll in cinnamon sugar.

Bake on an ungreased baking sheet at 350°F for about 13 minutes, or until the edges are golden. Cool on baking sheet for about 2 minutes before transferring to a wire rack to cool completely.

Makes about 3 dozen.

Notes:

  • If you like your snickerdoodles extra large, make the balls about 1¾ inch in diameter and place 3 inches apart on the baking sheet. You should be able to get about 20 cookies out of the recipe this way.
  • We ate these so quickly that next time I plan to double the recipe and (maybe) freeze half of it.

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