This is one recipe for Snickerdoodles, using American measures. The original recipe called for shortening instead of butter, so you can use Copha. Apparently you should chill the mix for 15min -2 hours before baking, depending on recipes. I didn't and they came out fine. I made them in the TMX and it was really easy. Mine were a bit big, so didn't make 24. Warning: they are addictive

1 cup butter
1 ½ cups sugar
2 large eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

3 tablespoons sugar
3 teaspoons cinnamon

Directions:

1 Preheat oven to 350°F.
2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3 Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4 Blend dry ingredients into butter mixture.
5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8 Coat by gently rolling balls of dough in the sugar mixture.
9 Place on chilled ungreased cookie sheet, and bake 10 minutes.
10 Remove from pan immediately and cool on wire rack.

11 eat them like you're the Cookie Monster

They come out crispy on the outside and soft in the middle. They are fabulous with a cup of coffee.