These are one of my favorite cookies. I think the last time I made them was almost 10 years ago, in a pit of an apartment, and an oven so unpredictable that I barely used it to bake a potato, let alone cookies. With all that working against me, those Snickerdoodles were still excellent. So today, with a much better stove and my new best friend in chrome, the KitchenAid, I gave them another try. I think I like how they turned out.
I don't remember what recipe I used all those years ago. At the time, I worked for the company that published Better Homes & Gardens; it was most likely something from one of their holiday cookie editions. I think I had just one or two cookbooks back then.
Today I turned to the Joy of Cooking. Their recipe was least complicated. But I've never liked the way they mix the ingredients and the method. I'm not going to try and recreate it differently here.
1. Position a rack in the upper third of the oven. Preheat to 350F. Grease cookie sheets.
2. Sift together:
2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3. Beat on medium speed until very fluffy and well blended:
2 sticks unsalted butter, softened
4. Add and beat until well combined:
2 large eggs
5. Stir the flour mixture into the butter mixture until blended and smooth. Pull off the pieces of dough and roll between your palms to form generous 1/4 inch balls.
6. Roll in a mixture of:
1/4 cup sugar
4 teaspoons ground cinnamon
7. Space about 2 inches apart on the sheets. Bake, 1 sheet at a time, until the cookies are light golden at the edges, 8-11 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer to racks to cool. Let the cookie sheets cool between batches or the cookies may spread too much.