What a novel name for an old-fashioned cookie with crispy
edges and chewy centers!
Two easy steps brings you to a soft dough that is easy to handle.
Scoop out the dough if you want to have evenly-sized cookies.
Roll into balls to compact the dough.
Or use your hands for the whole procedure and wing the size.
Roll in the sugar-cinnamon mixture and place on baking sheet.
The cookies rise and puff beautifully before they settle down
and become good old snickerdoodles.
If you enjoy a soft-center cookie, do not overbake.
Watch carefully or they will be crisp.
1½ cups sugar
1 cup vegetable oil
In a mixing bowl, cream sugar and oil together. Add eggs and
beat until light and fluffy.
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
Blend dry ingredients and add to creamed mixture; mix
until well combined.
2 tbsp. sugar
2 tsp. cinnamon
Blend sugar and cinnamon in a small bowl.
Shape dough into 1-inch balls using a cookie scoop or hands.
Roll in sugar/cinnamon mixture and place 2 inches apart on
parchment-lined or ungreased baking sheet.
Bake in preheated 350° oven for 10 to 12 minutes
or until lightly golden.
Yield: 3½ dozen cookies