Snickerdoodles!

One word: Snickerdoodles! They're sugary, they're cinnamony, and they're delicious- who doesn't like these things!? They are Jacob's favorite cookie, so I've made them a couple of times trying out different recipes. This one is my favorite! I found this recipe on Pinterest and made a few adjustments to it. They're so good! :)

Snickerdoodle Cookies 

Ingredients

2 sticks unsalted butter, softened

1 & 1/2 cups granulated sugar (plus 1/4 cup for rolling)

1/2 teaspoon vanilla extract (I use vanilla paste)

2 eggs, room temperature

1-2 tablespoons cinnamon (plus about 1 teaspoon for rolling)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 & 1/2 cups all purpose flour

Directions

Beat butter, sugar, vanilla and cream of tartar. Mix until light and fluffy (about 4 minutes).

Add eggs one at a time.

Mix in salt, baking soda, and cinnamon.

{Snickerdoodle cookies don't traditionally have cinnamon in the dough, but I'm a huge fan of cinnamon, so I incorporate it in as well as rolling the dough in a cinnamon-sugar mixture. You can alter the amount of cinnamon you add in depending on your preference.} 

Add flour slowly (1/2 cup at a time). Mix until fully combined.

Refrigerate for 30-45 minutes or until dough is firm enough to scoop into dough balls.

Preheat the oven to 400 degrees.

Once dough is firm and ready to scoop, form 1 to 1&1/2 inch dough balls.

Roll in cinnamon sugar mixture (about a teaspoon of cinnamon and 1/4 cup sugar)

 Place dough balls 2 inches apart on parchment paper or silicone sheet (I use a silpat). Press down to slightly flatten top of dough. I sprinkled a little extra cinnamon-sugar mixture on top of mine. :) 

Bake for 9-10 minutes. 

When they're done, they will be just browned around the edges. They turn out delicious! I love the extra cinnamon baked into the cookies in addition to being rolled in it. My new go-to snickerdoodle recipe!