Snickerdoodle Cookies

Snickerdoodle cookies are a family favorite in the Fall, leading into the Winter season. We love things made with cinnamon in the colder months. Sometimes, I dip these cookies halfway in white icing and they taste something like a cinnamon roll. So I like these cookies because they are sweet but not too sweet.

These cookies need to be chilled before baking so that they do not spread too much during the baking process. Snickerdoodles are one of my favorite cookies to have with a glass of milk or with vanilla ice cream. My kids like these cookies with chocolate milk. So we also take a few on the run when walking out of the door to practices and errands. I hope you enjoy these as much as we do.

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Ingredients

1 cup of Butter
2/3 cup of Light Brown Sugar
1 cup of Granulated Sugar (plus extra for rolling)
3 cups of All Purpose Flour
2 large Eggs
2 teaspoons of Vanilla
1 teaspoon of Baking Soda
1/2 teaspoon of Cream of Tartar
1/2 teaspoon of salt

For Rolling

1/2 cup of Granulated Sugar and 4 teaspoons of Cinnamon

Supplies

Mixing Bowl
Hand Mixer
Spatula
Baking Pan
Measuring Spoons

Directions For Snickerdoodles Cookies

In a large bowl, combine butter, sugars and beat on medium-high speed until creamed (about 3 minutes).

Scrape down bowl with spatula. Add eggs, vanilla and beat on medium-high speed until well combined and light and fluffy for about 3 minutes.

Then scrape down bowl again. Now add the baking soda , cream of tartar and salt. Then mix on low.

Add flour, 1 cup at a time and mix on low until combined.

Dip hands in 1/2 cup of flour in a shallow bowl. Your hands need to be floured so the cookie dough does not stick to your hands. Then, roll dough into 1 inch balls with your hands (I also drop the balls in the flour to help with sticking).

Then take the 1 inch balls and flatten slightly. Mix 1/2 cup of granulated sugar and 4 teaspoons of cinnamon in a small bowl.

Next dip both sides on the snickerdoodle cookies in the cinnamon sugar mixture. Now place the flattened balls on a large tray that fits in the freezer. Separate the layers with Saran plastic wrap or freezer paper. Freeze at least 1 hour or for long term storage, 4 months. You have to chill the cookies or they will spread too much while baking.

Pre-heat the oven to 350 degrees Fahrenheit. Dip the cookies again in the cinnamon sugar mixture, then bake the cookies for 8-10 minutes or until lightly brown.