I don’t have the counter space to roll out Christmas cookies, so I decided that I would make snickerdoodles instead. They’re surprisingly easy, if time-consuming, and very tasty.

Here’s the recipe I used:

1 cup butter (or shortening, but actual butter is healthier than shortening in the long run. And tastes better.)
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoons baking soda
cinnamon and sugar mixed to taste

Preheat oven to 400F. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Roll into balls about 1″ in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets and bake 8-10 minutes. Cookies are done when they are just barely browning.

This recipe made almost five dozen small-ish cookies, probably more like 3 dozen if you make them bigger. I strongly suggest lining your baking sheet with parchment paper to make them easier to remove, and to keep the bottoms from burning.

And in my oven 8.5 minutes was the perfect amount of time.

Fuzzy got to sample one, but the rest are being packed off to my adopted soliders in Afghanistan. Next up: chocolate chip.