Sometimes, you just need a classic. I’ve said it a thousand times and I’ll say it again: the simplest of things are sometimes the best of things. A classic is a classic for its universal ability to last the ages, its ability to uphold its winning qualities, and most of all its ability to bring pleasure to many, many people. Whether an Oscar Wilde poem, Michaelangelo’s Sistine Chapel, or even a little cookie recipe, the classics speak a special language that, plain and simple, make you feel good.
I don’t think I have ever met a person who is not a fan of the Snickerdoodle. The cookie’s special combination of cinnamon and cream of tartar give it the sweet and spciy signature flavor of the cookie. There are many recipe variations as to how to make a Snickerdoodle, and I have tried plenty, but I think this one is perfect. Usually Snickerdoodles do not have vanilla extract in them, but I added 1 1/2 tsp. and I think it is just the right touch. These Snickerdoodles are wonderfully textured and full of flavor. Enjoy!
2 3/4 cups of flour
1 1/2 cups of sugar
1 cup butter (2 sticks)
2 eggs, beaten
1 1/2 tsp. vanilla extract
2 tsp. cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup of sugar + 2-3 tsp. of cinnamon, combined
Preheat oven to 400 degrees F.
In a small bowl, combine flour, cream of tartar, salt, and baking soda. Set aside.
In a large bowl, cream butter and the 1 1/2 cups of sugar. Add beaten eggs and vanilla.
Add flour mixture in batches until well combined.
Roll dough into 1 – 1 1/4 inch balls. Roll dough in cinnamon sugar mixture and set onto the baking tray.
Bake for 8 – 9 minutes. Let cool.