Snickerdoodle Cookies: A Foolproof Recipe

The leaves are finally turning, the temps are lower, and the smell of pumpkin spice is in the air. But there's also something else... cinnamon! Cinnamon is one of my all-time favorite flavors -- I add it to EVERYTHING. This time of year excites me because it's a tad more socially accepted to add cinnamon to everything in October than June.

This snickerdoodle recipe is loaded with that signature cinnamon-sugar flavor, and they always turn out slightly crisp on the edges but soft on the inside!

Ingredients

• 1c butter, softened

• 1 & 1/2 c granulated sugar

• 2 eggs

• 2 tsp vanilla

• 2 & 3/4 c flour

• 1 tsp cream of tartar

• 1/2 tsp baking soda

• 1 tsp salt

Directions

1. Preheat oven to 350 F

2. In a large mixing bowl, cream together butter and sugar until fluffy

3. Add the eggs and vanilla and mix until incorporated

4. Fold in flour, cream of tartar, baking soda, and salt (I usually add an extra dash of cinnamon and nutmeg at this point)

5. In a small bowl, combine equal parts white sugar and cinnamon

6. Roll dough into tablespoon-sized balls and coat in the cinnamon/sugar mixture

7. Place onto lined baking sheet and slightly flatten with fingertips (this helps them to flatten out as they bake instead of puffing up)

8. Bake 13-16 minutes and let them cool slightly on the baking sheet before transferring to wire rack