Maggie our Patriot Press editor shares her famous snickerdoodle recipe. These cookies are soft and chewy with an amazing cinnamon flavor. They are great to eat while watching a holiday movie or just while spending time with family.

Ingredients and Directions:

Position a rack in the upper third of the oven. Preheat the oven to 350°F. Grease cookie sheets.
Sift together:
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Beat on medium speed until very fluffy and well blended:
½ pound (2 sticks) unsalted butter, softened 1½ cups sugar
Add and beat until well combined:
2 large eggs
Stir the flour mixture into the butter mixture until well blended and smooth. Pull off pieces of the dough and roll between your palms to form generous 1¼-inch balls. Roll in a mixture of:
¼ cup sugar
4 teaspoons ground cinnamon
Space about 2¾ inches apart on the sheets. Bake, 1 sheet at a time, until the cookies are light golden brown at the edges, 8 to 11 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly.
Transfer the cookies to racks to cool. Let the cookie sheets cool between batches or the cookies bake too much.

Enjoy!