Snickerdoodle Crisps

By cindygwest

Ingredients

• SPICED SUGAR:
• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic wrap; refrigerate 2 hours or until firm.
Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze wrapped logs in a resealable plastic freezer bag. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed. Yield: about 5 dozen.