I Love Snickerdoodles

  • 2 cups butter
  • 3 cups sugar
  • 2 teaspoon vanilla extract
  • 4 large eggs
  • 5 ½ cups flour
  • 1 tablespoon cream of tartar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ⅓ cup sugar
  • 2 tablespoons cinnamon
  • 48 chocolate heart candies

Preheat the oven to 350°F.

Mix the butter, 3 cups of sugar, vanilla extract, and eggs thoroughly in a large bowl.

Combine the flour, cream of tartar, baking soda, and salt in a separate bowl.

Blend the dry ingredients into the butter mixture.

Chill the dough for about 10-15 minutes in the fridge.

Meanwhile, mix the ⅓ cup of sugar and cinnamon in a small bowl.

Scoop 1 inch balls of dough into the sugar/ cinnamon mixture. Coat by gently rolling the balls of dough in the sugar mixture.

Place them evenly spaced on an ungreased cookie sheet and bake in the preheated oven for 10 minutes.

Remove the cookies from the oven and gently press one chocolate heart into the center of each cookie. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a cooling wrack; cool completely.

  • Yields: 48 cookies
  • Preparation Time: 40 minutes
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