Recipe: Soft Snickerdoodle Cookies and Spicy Snickerdoodle Cookies

SOFT SNICKERDOODLE COOKIES

1 cup butter, softened
1 1/2 cups plus 3 tablespoons sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons cinnamon (for coating mixture)

Mix butter, 1 1/2 cups sugar, and eggs thoroughly in a large bowl; set aside.

Combine flour, cream of tartar, baking soda, and salt in a separate bowl. Mix dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix the remaining 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl; set aside.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Scoop 1 inch globs of dough into the sugar-cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet.

Bake 10 minutes. Remove from pan immediately.

Note from source: These cookies are sooo delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!!

Makes 24
Adapted from source: Juju Bee

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SPICY SNICKERDOODLE COOKIES

1/2 cup margarine, softened
1/2 cup butter, softened
1 1/4 cups sugar, divided use
3/4 cup brown sugar, packed
6 tablespoons cornmeal
1/4 cup molasses
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour

Preheat oven to 350 degrees F.

Beat margarine, butter, 3/4 cup of sugar, all of the brown sugar, cornmeal, molasses, spices, baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy. Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended.

Place the remaining white sugar in a small bowl.

Form balls of dough measuring 1 inch in diameter, roll in the sugar, and place on an ungreased cookie sheet.

Bake for 8-10 minutes or until the edges begin to brown. Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.

Note from source: I don't think this is like most other Snickerdoodle recipes - in fact, I'd say they're more of a molasses or spice cookie. This is from a 2003 Woman's Day magazine.

Makes about 56 cookies
Source: Kburie