Snickerdoodles

Snickerdoodles are a HUGE hit in our house - I can't make enough of them to keep up with demand! I have experimented with tons of different recipes, but this one makes huge, puffy, soft cookies -and they STAY SOFT!!!

Ingredients

• 1 cup unsalted butter, softened
• 1 and 1/3 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar (for topping)
• 1 teaspoon cinnamon (for topping)

Instructions

• Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
• Make the topping by tossing 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, and set aside.

• Using a stand mixer with the paddle attachment, cream the butter for about 1 minute on medium speed. Once smooth, add the sugar until fluffy and light in color. Mix in egg and vanilla, scraping down sides as needed. Set aside.
• In medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt. With mixer running on low speed, slowly add the dry ingredients to wet in 3 different parts. The dough will be quite thick.

• Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon sugar topping. Bake cookies for 11-12 minutes. Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to wire rack to cool completely.