The Snickerdoodle

Although the chocolate chip cookie is a classic by every sense of the word, at my home we have a little favorite of our own. These luscious treats are my rendition of "The Snickerdoodle". These cookies are quite addicting and hard to put down. They tend to lean on the sweet side, but that's easily compensated by the amount of sugar you use in the recipe. They are a mix of cinnamon and sugar, and even though I've seen many recipes for this cookie that include almonds, we like to make them without.

One trick to these rounds to maintain their soft state is to slightly under cook them by 2-3 minutes. They are rolled in a cinnamon/sugar mix and tend to harden, if cooked too long, during the cooling process.

I guarantee once you have tried these you too will add these to your list of favorites!

My family Favorite…

For cookie dough:
2 1/2 cup all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt (kosher preferably)
1 1/2 cup granulated sugar (white)
1 cup (2 sticks) butter, room temperature
1 tsp pure vanilla extract

For cinnamon/sugar roll mix:
1/4 cup sugar
4 tsp cinnamon (varies; you can use more if desired)

Pre-heat oven to 375*F

Mix 1/4 cup sugar and cinnamon in small bowl, mix and set aside.

Combine flour,cream of tartar, baking soda, and salt together in a small bowl. Mix and set aside.

Blend together sugar, butter, eggs and vanilla until smooth (about 2 minutes). Be sure to scrape the sides of the bowl. Slowly fold in the flour combination until dough forms. Be sure not to stir as it may make dough dense. You want light and fluffy. Dough may be sticky.

Roll tablespoon size scoops of the dough into a ball and roll it into the cinnamon/sugar mix until ball turns slightly brown from the cinnamon (the amount of cinnamon used will effect the darkness).

Place each sugar-cinnamon round onto an ungreased cookie sheet and bake for 12-14 minutes. If you want slightly softer cookies, shorten the time by 2-3 min.

Remove and cool. Although we like them still warm! Enjoy!