This is the best recipe for Snickerdoodles I’ve ever had. I’m very picky. I don’t like them flat and crunchy. I prefer them light and soft inside, and crisp outside.

Just like Mom’s Chocolate Chip Cookies, you have to use real butter for these to turn out well.

*Pre-heat oven to 375 degrees, lightly grease baking sheets
1 cup butter, softened
1 1/3 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/2 cup sugar, set aside, mixed with 1 tsp. cinnamon
3 cups flour – more if dough is too sticky to roll

Beat butter and sugar (1 1/3 cup) until creamy. Add eggs and vanilla. Beat in baking soda, cream of tartar and salt. Add flour, 1 cup at a time. Roll into 1 inch balls, then roll in cinnamon/sugar mixture.

Bake for 12 minutes, then let cool 1 minute on cookie sheet. I put them on paper towels to soak up any PAM from the cookie sheet.

Makes 3 dozen.