Snickerdoodles
“Papa Mark’s favorite to make with the grandkids.”
Ingredients
3 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
2 large egg room
2 tsps pure vanilla extract
Topping mix
1/4 cup sugar
1 Tbsp cinnamon
Directions
Whisk together the flour, cream of tartar, baking soda, ground cinnamon and salt until well combined. Set aside.
Beat the butter, granulated sugar, and brown sugar together until well combined. Mix in the eggs and vanilla extract.
Add the dry ingredients and mix until just combined. Cover and refrigerate for 1 hour.
Preheat oven to 350°F.
Line large baking sheets with parchment paper.
Remove the cookie dough from the refrigerator and scoop out balls of dough.
In a bowl, whisk together the topping mix sugar cinnamon. Roll each ball of cookie dough into a ball, then coat in the cinnamon sugar mixture and place on the baking sheets, making sure to leave a little room between each one.
Bake for 8-10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack (or slide the parchment onto the counter top) to cool completely.
