Snickerdoodle Crisps

Ingredients

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 tarter
1 teaspoon baking soda

1/2 teaspoon salt

Spiced Sugar:

1/3 cup sugar

1 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon allspice

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until light and fluffy. 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; 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.

• 
  
• 
  
• 
  
• 
  
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 
  
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 
  
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• SPICED SUGAR:
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 
  
• 1/2 teaspoon sal
• 
  
•