I tried these instead of my usual recipe from an old Gold Medal Flour kids' cookbook (a cookbook for kids, not on how to cook them.) These are much thicker and cakier, which I love! Mrs. Field's Snickerdoodles Yield: 16-18 cookies Ingredients: 1/2 cup butter (1 stick), softened 1/2 cup granulated sugar 1/3 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar For topping: 2 tablespoons granulated sugar 1 teaspoon cinnamon Directions In a large bowl, cream together the butter and sugars with an electric mixer on high. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Pat dough into a disc, wrap with waxed paper and refrigerate for one hour. Preheat oven to 300 degrees. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture. Place on an ungreased cookie sheet, then press top of cookie down lightly with the bottom on a glass. Repeat for the remaining cookies. Bake the cookies for 12 to 14 minutes. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. You want them to be soft and chewy, right?