Elle's Most Amazing Snickerdoodles

I love experimenting. It isn't because something isn't good but I am just always on a quest. I have one more snickerdoodle recipe I would like to try one day but, these are just so good I don't know that I will ever move past these. When I have tried other recipes, I regret it and come back to these. Anyone who tries these asks for the recipe.

Elle's Most Amazing Snickerdoodles

Ingredients

Snickerdoodle Dough:subheading: Snickerdoodle Dough:
2 ¾ cups all-purpose flour2 ¾ cups all-purpose flour
2 ½ teaspoon cream of tartar2 ½ teaspoon cream of tartar
1 teaspoon baking soda1 teaspoon baking soda
½ teaspoon salt½ teaspoon salt
1 cup unsalted butter just softened1 cup unsalted butter just softened
1 ½ cups sugar1 ½ cups sugar
2 eggs2 eggs
1 teaspoon vanilla extract1 teaspoon vanilla extract
Cinnamon Sugar Coating:subheading: Cinnamon Sugar Coating:
⅓ cup sugar⅓ cup sugar
3 tablespoons cinnamon3 tablespoons cinnamon

Steps

Preheat oven to 350°F.Preheat oven to 350°F.
In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.
Make cinnamon mixture by combining the two ingredients in a small bowl.Make cinnamon mixture by combining the two ingredients in a small bowl.
In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
Using a small cookie scoop or a tablespoon to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.Using a small cookie scoop or a tablespoon to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.
Place 2 inches apart on an ungreased cookie sheet.Place 2 inches apart on an ungreased cookie sheet.
Bake for 10 – 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.Bake for 10 to 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Store in a cookie tin. If they dry out, add a slice of moistened bread to the tin to rehydrate the cookies or, eat them faster.

Chocolate Bundt Cake

 This is an easy cake but with the chocolate bits and the bundt pan, it makes it seems like it is more decadent and work than it is!

Ingredients

1 Cake Mix1 Cake Mix
1 – 4 serving box Pudding1 to 4 serving box Pudding
4 Eggs4 Eggs
¼ cup Oil¼ cup Oil
1 cup Water1 cup Water
You can use any flavor you like.You can use any flavor you like.
You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.
I almost always add 1 cup mini chocolate chips to my chocolate cakes.I almost always add 1 cup mini chocolate chips to my chocolate cakes.

Steps

You can use any flavor you like.You can use any flavor you like.
You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.You can eat it plain or make a glaze or melt ½ can frosting to glaze cake.
I almost always add 1 cup mini chocolate chips to my chocolate cakes.I almost always add 1 cup mini chocolate chips to my chocolate cakes.
Mix with beatersMix with beaters
Pour into greased and floured Bundt cake panPour into greased and floured Bundt cake pan
Bake 350F for 35 to 45 minutesBake 350F for 35 to 45 minutes
Cool 15 minutesCool 15 minutes
Turn over onto a plate