I used to make these cookies when I was a little girl. I had forgotten how truly good snickerdoodles are! One of my childhood favorites, have quickly become one of my kids favorites. I use a gluten-free baking flour in place of all purpose flour, and the consistency is soft and chewy. If you love cinnamon, you will love these.
1 cup butter, room temperature
2 eggs, room temperature
1 1/2 cups organic sugar + 1/4 cup
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 drop cinnamon bark vitality essential oil
1- 2 tablespoon ground cinnamon (to roll cookies in)
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and sea salt. Set aside.
In the bowl of an electric mixer, cream together the butter and 1 1/2 cups sugar for approximately 2 minutes. Add the eggs and cinnamon bark essential oil and blend until combined.
Slowly add in the flour mixture, until just combined. Do not over mix.
In a small bowl, add the remaining 2 tablespoons of sugar and ground cinnamon, in order to roll the cookies in.
Roll cookies into 1 inch balls. Roll into cinnamon-sugar mixture and place on an ungreased baking sheet. Bake for approximately 8-10 minutes, or until lightly browned.