Too many a times have I come across a terrible, terrible Snickerdoodle recipe. Too cakey, too crispy.. but this, is it.
SNIDERDOODLES
1 1/2 cups sugar
1 cup butter, room temperature
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
2 teaspoon baking powder
1/4 teaspoon salt
Rolling mixture:
1/3 cup sugar
2 tablesppon cinnamon
Preheat the oven to 400
Cream butter and sugar 'til light and fluffy. Add vanilla and eggs.
Mix dry ingredients and add into butter and sugar mixture 'til it comes together. Do not overmix!
Grab about a rounded tablesppons worth and roll into a ball. Roll the cookie dough into the cinnamon sugar mixture and place on cookie sheet, about 2 inches apart.
Bake for 10 minutes
Tammy's notes: For large cookies (like the ones in the photo), I use an ice cream scoop and took the oven temperature down just a bit.
