Snickerdoodles

I was deprived as a child. My mother made exactly 3 types of cookies: chocolate chip, chocolate with peanut butter chips, and sugar cookies. I had never heard of, nor tasted, a snickerdoodle cookie until I was in culinary school in my mid- to late 20s. So many years of missing out on buttery-sweet sugar cookies wrapped in cinnamon!

Don't get me wrong, my mom's cookies were good. In fact, chocolate chip cookies still hold the #1 place in my heart, but snickerdoodles come in a close second. I have experimented with several different recipes, which have all produced satisfactory results, but this recipe from Food.com surpasses them all. These are simple in flavor and in technique, yet they are AMAZING.

Once cooled, these soft cookies are just firm enough to keep their shape, with a slightly crunchy outer crust from the cinnamon sugar coating. When you make this recipe, be sure to eat one as soon as it comes out of the oven — the cookie will just melt in your mouth. These cookies would probably not hold up well to shipping, so its best to make a batch to enjoy with at home — keeping them all for yourself or sharing with your family is up to you! 

Snickerdoodles
Source: Food.com

Ingredients

• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 ½ cups (10 ½ ounces) sugar
• 2 large eggs
• 2 ¾ cups (11 ⅝ ounces) all-purpose four
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 tablespoon sugar
• 3 teaspoon cinnamon

Directions

1. Preheat your oven to 350 degrees, and line two sheet pans with parchment paper. 
2. Place the softened butter, sugar and eggs in the bowl of a stand mixer. Beat on medium speed for a minute or two. 
3. Sift together the flour, cream of tartar, baking soda and salt. Gradually beat into the butter mixture on low speed, just until incorporated. 
4. In a small, shallow dish, combine the sugar and the cinnamon. Scoop the cookie dough into balls and place 3 or 4 at a time in the cinnamon sugar mixture and gently toss to coat. Place cookies, 2 inches apart (these cookies spread a lot!) on the parchment-lined baking sheets. 
5. Bake for 10 minutes. Immediately (and carefully) remove cookies to a cooling rack to cool completely.