Snickerdoodles

 Sometimes I just crave a simple, no fluff cookie.  The snickerdoodle fits that description, without a doubt.  But, oh how I love this simple cookie.  I went out to lunch this week with my mom, sister, and sweet grandma and afterwards we went to get a cookie at a delicious cookie shop here.  My little guy got a snickerdoodle there and I stole a bite of it.   After wetting my appetite with that tiny bite (I tried to steal another one and he broke me off an atom-sized one....um, thanks?) I knew that I needed to bake some of my own this weekend.  I went on a search and found a highly rated recipe that did not disappoint in ANY WAY.  The cookies were soft with just the right amount of slight crunch on the outside. 

They key to a good snickerdoodle it to take them out of the oven at the right time (7-8 minutes for this recipes...no longer) even if they don't quite look done.  They set up quite a bit after removing them from the oven.  Otherwise, they'll be too crunchy and overdone.  Which is not good...in my opinion. 

This recipe is also a perfect one to bake with little kiddos.  They loved helping me roll the dough in the cinnamon/sugar mixture. 

Mrs. Sigg's Snickerdoodles from Allrecipes.com

1 C butter, softened
1 1/2 C white sugar
2 eggs
2 tsp vanilla extract
2 3/4 C all-purpose flour
2 tsp cream of tartar (can use 4 t vinegar or 4 t lemon juice)
1 tsp baking soda
1/4 tsp salt

2 T white sugar
2 tsp ground cinnamon

1. Preheat oven to 400 degrees F.

2. Cream together butter, sugar, eggs, and vanilla.  Blend in the flour, cream of tartar, soda, and salt.  Shape dough by rounded spoonfuls into balls.

3. Mix the 2 T sugar (I used 3 T) and the 2 tsp cinnamon (I used 3 tsp).  Roll balls of dough in mixture.  Place 2 inches apart on ungreased baking sheets.

4.  Bake 7-8 minutes (not a minute more).  Remove immediately from baking sheets. Yields about 48 cookies.