Snickerdoodles

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Snickerdoodle Cookies

Yield: 3 Dozen

Ingredients

Dough

• 1 cup Unsalted Butter (softened)
• 1 1/2 cups Sugar
• 2 large Eggs
• 2 tsp Vanilla
• 2 3/4 cups Flour
• 1 1/2 tsp Cream of Tartar
• 1/2 tsp Baking Soda
• 1 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg (optional)
• 1 tsp Salt

Cinnamon-Sugar Coating

• 1/4 cup Sugar
• 1 1/2 Tbsp Cinnamon

Instructions

1. Preheat oven to 350 F
2. In mixing bowl, cream butter and sugar for 3-5 minutes, until fully incorporated and fluffy. Obviously scrape the bowl during this to have full incorporation. Add in eggs and vanilla, mix another 2-3 minutes until again fully incorporated. Cooking with love just means you took your time to let everything fully incorporate.
3. In a separate bowl, sift (if you would like) flour, cream of tartar, baking soda, salt, the 1 1/2 tsp cinnamon, and nutmeg if using. Whisk together.
4. Slowly add the dry ingredients to the wet and mix until combined.
5. Refigerate dough 30 minutes.
6. Mix the cinnamon sugar mixture however you prefer. Tupperware with a lid is great, then just shake up before use.
7. Use your favorite method to portion dough, spoons, etc. I prefer a scoop to have consistent size. Roll into balls and coat in cinnamon sugar. Press down each ball so its about 1/2 inch thick. Press both sides into cinnamon sugar mixture again.
8. Place on parchment lined baking sheets- parchment will make your life so much better.
9. Bake 9-13 minutes until desired doneness. I do some less and some more to keep everyone happy, have some crispier and some gooier (is that a word?)
10. Consume with reckless abandon.