Snickerdoodles

While searching for the perfect recipe for Snickerdoodles I found a few, but none that were perfect. I tweaked one that I found to my liking. I like a chewy cookie- slightly crisp edges and perfectly soft in the center. I also chose to use butter instead of shortening that is used in many Snickerdoodle recipes since I’m not a fan. Some folks make apple pie or some sort of red, white, and blue dessert for July 4th- we said Happy Birthday America with a classic Snickerdoodle!

Snickerdoodles:

2 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
4 tablespoons sugar
1 tablespoon cinnamon

In a small bowl wisk dry ingredients {first four ingredients} and set aside. Cream butter and sugar together, once it is fluffy add eggs one at a time until combined. Add vanilla. Gradually add dry mixture. Chill dough for one hour. Place parchment covered cookie sheet into refrigerator to chill also. {This will keep cookies from spreading too much} Once dough {& pan} are chilled, preheat oven to 350 degrees. In a small bowl mix sugar and cinnamon. Roll dough into 1 in. balls or use small cookie scoop. Roll dough into cinnamon/sugar mixture and place on cookie sheet. Bake for 8-10 minutes. (cookies will be light in color) Remove from oven and let cool for a minute on cookie sheet then transfer to cooling rack. Enjoy!