James Whitcome Riley Snickerdoodles Recipes

Steps:

• in a large mixer bowl, cream the margarine.
• slowly add the 1 1/2 cups sugar, then the eggs.
• mix in the flour, cream of tartar, baking soda, and salt -- and gradually add to the creamed mixture.
• chill the dough overnight.
• combine the remaining sugar and the cinnamon on a small plate.
• divide the dough in half, keeping one half refrigerated until needed.
• shape the dough into balls the size of walnuts, and roll the balls in cinnamon sugar.
• place 2" apart on an ungreased baking sheet and bake just until golden.check the bottoms to make sure they are not getting too brown -- about 8 minutes.
• the cookies will puff up first, then flatten out with crinkles tops --
• cool on rack and store in a tightly covered container.

Steps:

• Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
• In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
• In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
• Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.