Snickerdoodles

I've never tasted snickerdoodle and a quick survey revealed that even my Danish husband & colleagues have not heard of it before. Wikipedia states that the cookies might be German origin but if so, the tradition certainly didn't pass along well because my German friends don't know snickerdoodle as well (or maybe they know it by another form/name? hmm...) Anyway, what better way to broaden our perspectives than baking a batch of these extremely easy to make cookies and sharing them? :D

Snickerdoodles
1 cup/ 225g unsalted butter
1½ cup/300g sugar + 2 Tbsp
2 eggs
2 3/4 cup / 357.5g flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon

1. Cream butter, 1 1/2 C sugar and egg till fluffy.  
2. Combine flour, cream of tarter and salt and add to creamed mixture until well blended.  
3. Wrap dough in plastic wrap and store in the fridge for 30 minutes.  
4. Combine cinnamon and remaining 2 T sugar in a bowl. 
5. Divide the dough into balls and roll in sugar mix. The dough can 'expand' a lot, so leave plenty of rooms in between if you want nice round snickerdoodles (don't overcrowd the baking tray like me)  =.=
6. Bake for 12-15 minutes at 375°F (190°C)

Snickerdoodles are characterized by the cracks on the surface. When freshly baked from oven, they are slightly soft and chewy; when cooled, the cookies harden and becomes crispy. Personally, I prefer the chewy snickerdoodles and a little corner of my heart screams Christmas when eating the cookies, must be the cinnamon effect in December :)