Chef Brett has had a few busy weeks with school, wrestling practice, Awana and family time. However, he was itching to get back in the kitchen, and we figured today was the perfect day. A rainy and windy fall day, is what the snickerdoodle cookie is made for! =)
This is a super easy, kid-friendly recipe. And I'm not kidding when I say these are AMAZING! I've already had three. Don't tell.
1.5 cups sugar
1/2 cup softened butter
1 tsp vanilla
2 3/4 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2 tsp cinnamon
Heat oven to 400 degrees. In a large bowl, combine sugar and butter, beat until light and fluffy.
Add vanilla and eggs; blend well. Add flour, cream of tartar, baking soda and salt; mix well. In a small bowl, combine the toppings ingredients--sugar and cinnamon. Shape dough into 1-inch balls and roll in the topping mixture. Place 2 inches apart on an ungreased cookie sheet and bake for 8-10 minutes. Immediately remove from cookie sheet.
Brett accidentally did equal parts sugar and cinnamon, which is why his cookies turned out so dark brown. They were super good that way, though!!
I'm serious. These are incredible!! We made them slightly bigger than the recipe stated, but they'd easily make 2 dozen if you kept them true to size.
Hope you enjoy them as much as we did!!