Giant Snickerdoodle Cookies

Submitted By: Mildred Goodman


  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 1/2 cups plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups unsifted all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cream of tartar
  • 3 teaspoons cinnamon
  • Instructions

    Preheat oven to 375º. In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar and eggs; continue mixing until light and fluffy. Scrape down sides of bowl; beat in vanilla. In a separate bowl, combine flour, baking soda, salt, and cream of tartar. Add to creamed mixture. Refrigerate 30 minutes. Combine 2 tablespoons sugar and cinnamon in a shallow bowl.
    Shape dough into 2-inch balls. Roll in sugar/cinnamon mix and place 3 inches apart on an ungreased cookie sheet (do not flatten). Bake 12 to 15 minutes until edges are golden brown. Remove from cookie sheet (cookies will “puff” or “crackle,” then flatten out).
    Yield: Two dozen, according to size.