Snickerdoodles! The slightly crispy edge and soft buttery center sprinkled with cinnamon sugar makes these impossible to resist. And don't you love my new cake stand? Thanks Terry for the loveliest birthday present ever!!
SnickerdoodleAdapted from Life Made Sweet
1 cup (2 sticks) unsalted butter, softened1½ cup sugar 2 eggs 1 tsp vanilla 2 3/4 cups all purpose flour 2 tsp cream of tartar 1 tsp baking soda ½ tsp salt
Cinnamon topping (3:1 ration) 1 tbsp cinnamon 3 tbsp sugar
Cream soften butter and sugar in a mixer until it becomes light and fluffy (approx 3-4 mins). Add the eggs one at a time until incorporated. Add vanilla and mix until combined.
In a separate bowl, sift flour, salt, baking soda & cream of tartar. Add it to the wet ingredients slowly in increments until combined.
Cover and chill dough for at least an hour. (I chilled it overnight.)
Right before you're ready to bake, preheat the oven to 350 degrees. In a small bowl, combine the cinnamon sugar mix. Roll the chilled dough into 1 inch balls and then roll them in the cinnamon sugar mix. The dough will be tough to scoop out at first but the warmth from your hands will soften it very quickly.
Place them 2 inches apart on a baking sheet with parchment. Bake for 10-12 minutes until you see the edges of the cookies turn a light golden brown color and firm up.
Let it cool completely before eating.