Mini Snickerdoodle Cookies w/Chocolate Glaze Drizzle

Snickerdoodle cookies are very tricky to make. It's a 'wet' dough that sticks to everything! It has to be chilled (I chose to freeze it rather than refrigerate the dough as that kept it solid long enough for me to work with it) before you can bake it. The Recipe I used was as follows:

Ingredients:
*1 cup butter (I substituted margarine)
*1 1/2 cups sugar (I have made them with both regular sugar and brown sugar)
*2 large eggs 
*2 3/4 cups flour
* 2 teaspoons cream of tartar 
*1 teaspoon baking soda 
*1/4 teaspoon salt
*3 tablespoons sugar (Again you can decide regular or brown sugar)
*3 teaspoons cinnamon

Directions:

Mix butter (or margarine), 1 1/2 cups sugar and eggs thoroughly in a large bowl with a hand mixer.

Combine flour (which should be sifted), cream of tartar, baking soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. When you put the dough in to chill preheat the oven to 350 degrees.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. (you can use less cinnamon according to taste)

Scoop 1-2 inch balls of dough, place in the sugar/ cinnamon mixture. (1 inch balls make mini cookies)

Coat by gently rolling balls of dough in the sugar-cinnamon mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes.

Remove from pan immediately.

After the cookies had fully cooled I took some Duncan Hines Chocolate Amazing Glaze (http://www.duncanhines.com/products/glazes) microwaved it as instructed, then with all the cookies very close together on several overlays of wax paper, drizzled the glaze across the cookies. Store in a covered container, stacking won't be possible with the glaze as it remains sticky. You may also want to refrigerate before traveling with them, I did.

                                                                           Enjoy! ~ Sarah E. Lynch