Have you ever had a snickerdoodle cookie before? Not just a sugar cookie rolled in cinnamon and sugar, but the kind with the little ‘bite’ to it? A slight tang you can’t quite identify? Those would be the delicacies that originated in Germany. My Grandma made these cookies every year for Christmas. Today, I am sharing our family recipe, including my Grandma’s secret ingredient, with you! Enjoy!

Snickerdoodle Cookies

1 cup butter, softened

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

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2 Tablespoons sugar

2 teaspoons cinnamon

Dash allspice

Mix butter, sugar and eggs until fluffy.

Sift together flour, cream of tartar, baking soda, and salt. Mix, thoroughly, into wet ingredients.

Chill in refrigerator for at least 1 hour. Preheat oven to 400 degrees.

Roll dough into balls the size of small walnuts (about 1″ in diameter.)

Mix extra sugar, cinnamon, and allspice in small bowl.

Roll dough balls in mixture, until fully covered, and place on ungreased cookie sheet, about 2″ apart.

Bake 8-10 minutes, or until lightly browned but soft. Cool for 2 minutes on pan, then transfer to cooling rack.