I think it's in my kids DNA that Snickerdoodles are a favorite, so they are a staple in our kitchen. A few years ago when my little sister got married I helped put together a cookbook for her and some how Snickerdoodles didn't make it in there. I use the cookbook all the time and I keep searching for that amazing recipe and I think I found it to add to the family cookbook!
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
For Rolling:
1/4 cup granulated sugar
2 teaspoons cinnamon
Directions:
Combine butter and sugars on medium-high until mixture is creamy and well combined. Add the egg and vanilla and scrape down the sides of the bowl. Mix until light and fluffy. Add flour, baking soda, cream of tartar, and salt and beat on low speed just until combined. Scoop up 2 inch balls (should make approx 14 even cookie balls) and place on a plate and cover for 1 hour or up to 5 days in the refrigerator.
Preheat oven to 350 and roll the dough in the sugar mixture. Place dough balls on the cookie sheet about 2 inches apart and bake for 9 minutes. You can flatten them a little with the bottom of a cup before putting them in the oven, but I love the center of my cookies slightly doughy, so I leave mine round. Let cool on cookie sheet for a few minutes and slide on to cooling rack.
Hint: Cookies can be completely prepped and put into the freezer for later to bake one at a time or a few at a time (who can have just one) while still in the dough phase. Dough keeps well in an air tight container (we use ziploc) for 4 months. This is the perfect solution for when company comes unexpectedly and you want something warm to share.
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