Snickerdoodles

I sent these snickerdoodles with the chocottones, as part of the same gift. You'll think I'm shallow but when I saw these cookies' name I knew I had to bake them!
Reading the recipe I found out that the dough had to be rolled in sugar and cinnamon before going to the oven - perfect for me, a cinnamon lover.

Full of flavor and quick to prepare - you just make balls of dough, roll them in the cinnamon mixture and bake them. People who are used to making "brigadeiros" (a very traditional type of candy here in Brazil) will make these cookies with their eyes closed.

Snickerdoodles

Dough:
2 3/4 cups (385g) all-purpose flour
1 1/2 cups (300g) sugar
1 cup (226g) butter, softened
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt

Cinnamon mixture:
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon

Heat oven to 205ºC (400°F). Combine all dough ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
Stir together 3 tablespoons sugar and cinnamon in small bowl.
Shape rounded teaspoonfuls of dough into 2.5cm (1-inch) balls; roll in sugar mixture.
Place 5cm (2 inches) apart from each other - the cookies spread a lot - onto lined cookie sheets.
Bake for 8 to 10 minutes or until edges are lightly browned (the center will be a little soft)
Leave them in the sheets until they're cold.

Makes 55-60 cookies