Elle's Most Amazing Snickerdoodles

I love experimenting—not because something isn’t good, but because I’m always on a quest for the next best version. I do have one more snickerdoodle recipe I’d like to try someday, but these are so incredibly good that I’m not sure I’ll ever move on. Every time I test another recipe, I end up regretting it and coming right back to these. Everyone who tries them asks for the recipe, and if that tells you anything…these are Mark’s favorite cookies.

Elle's Most Amazing Snickerdoodles

Ingredients

Snickerdoodle Dough:
2 ¾ cups all-purpose flour
2 ½ teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter just softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
Cinnamon Sugar Coating:
⅓ cup sugar
3 tablespoons cinnamon
Steps
Preheat oven to 350°F.
With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.
In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Add the dry ingredients to the wet ingredients and mix well.
In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
Using a small cookie scoop or a tablespoon to scoop out dough into one inch balls, 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.
Bake for 10 – 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.