Snickerdoodle Cookies is the cookie my mom used to Always make at Christmas. I was surprised when I found it on here. The only thing I did differently was to add just a pinch of nutmeg. These were great. 

Ingredients 

• 11⁄2 cups sugar

• 1 cup butter or margarine, softened

• 2 eggs

• 13⁄4 cups Gold Medal® all-purpose flour

• 1 cup Gold Medal® whole wheat flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1⁄4 teaspoon salt

• 1⁄4 cup sugar

• 3 teaspoons ground cinnamon

Method 

1 Heat oven to 400°F. In large bowl, beat 11⁄2 cups sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in flours, cream of tartar, baking soda and salt.

2 In small bowl, mix 1⁄4 cup sugar and the cinnamon. Shape dough into 11⁄4-inch balls and roll in cinnamon-sugar mixture; place about 2 inches apart on ungreased cookie sheets.

3 Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets.

High Altitude (3500-6500 ft): Increase all-purpose flour to 2 cups, decrease cream of tartar to 1 teaspoon and decrease baking soda to 3/4 teaspoon.

1 Cookie: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2.5g); Cholesterol 20mg; Sodium 70mg; Potassium 40mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 1g