Food Friday: Snickerdoodles

This "Food Friday" is brought to you on a Sunday because sometimes that is how we roll around here.
I love a good snickerdoodle. I love a good any-kind-of-cookie--there are A LOT of bad cookies out there--but I especially love a good snickerdoodle. In fact, I'm usually a more is better kind of girl (i.e. supreme pizza, everything on my burger, so many toppings my sandwich is falling apart, can't see the yogurt under all the toppings, you get the idea.) But snickerdoodles are so divine in their simplicity that I can't help but love them. Even my chocolate-belongs-in-every-dessert husband loves a good snickerdoodle. So here is our favorite snickerdoodle recipe around here. Pretty straightforward, but I think the secret is in the baking. DO NOT overbake them, or any cookie for that matter, but especially this one. When baked to perfection the insides of these cookies are chewy and buttery and sweet and melt-in-your-mouth deliciousness.

Recipe from : lovintheoven.com via pinterest

Snickerdoodles

• 1/2 cup butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar 

 For rolling:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon (I usually double this)

1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the
topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.

Makes 16 to 18 cookies.