Snickerdoodles

Where have these delicious delights been all my life???  I don't know why I hadn't ever had a Snickerdoodle before, or even heard of them, but when I saw the recipe I couldn't resist trying them.  I am so glad I did!  These are the most genius simple cookie!  The absolutely perfect combination of butter, cinnamon & sugar; they are crispy on the outside but chewy & cake like on the inside.  My family just loved them.  Move over chocolate chip, there's a new cookie in our jar! 

Ingredients:

2 3/4 cups All Purpose Flour

1/2 tsp Salt

1 tsp Baking Soda

2 tsp Cream of Tartar

16 Tbsp Butter, at room temperature (2 sticks)

1 1/2 cup White, Granulated Sugar

2 Eggs

(for the coating)

1/4 cup White, Granulated Sugar

2 tbsp ground Cinnamon

Directions:

In a medium bowl, whisk (or sift) together the flour, salt, baking soda, & cream of tartar.  Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the softened butter & sugar on medium speed until fluffy & smooth. (About 2-3 min.)  Scrape down the sides of the bowl.

Add the eggs, 1 at a time, beating well after each addition.  Scrape down the sides of the bowl. 

Slowly add the flour mixture & beat until smooth. 

Place the bowl in the refrigerator to chill for about 15 minutes (or as long as over night if you'd like).  Mean while, with one rack on the top third of the oven & the other on the bottom third, preheat the oven to 400 degrees.  Line 2 sheet pans with parchment paper.  In a medium bowl, combine the coating (sugar & cinnamon). 

Roll the cookie dough into 1" balls, about a 1-1 1/2 tsp, and drop into the coating.    

Roll to coat on all sides then place 2" apart on the sheet pan.  

I did 1 dozen per sheet pan. 

Bake at 400 degrees until they are set in the center & start to crack (about 10 min) rotating the baking sheets after 5 minutes. 

Let cookies cool on cookie set for about 5 minutes before transferring them to a wire rack.

This batch made 2 1/2 dozen cookies. 

 Enjoy them before they are all gone! 

I found this wonderful recipe on Smitten Kitchen.