Snickerdoodles

While Snickerdoodles certainly aren't my all-time favourite cookie, they probably have my favourite name (also, not a thing here - I had a fun time explaining them to people - in particular, to those with nut allergies, that no, they did not have Snickers bars or nuts in them). I found this recipe online, having never made it before, and was thus participating in the proud Jones family tradition of experimenting with new foods when feeding other people. Luckily, it pretty much always works out for us. 

Snickerdoodles

3 c. all purpose flour

1 tsp baking soda

2 tsp cream of tartar

1/2 tsp kosher salt

1 c. unsalted butter

1 1/4 c. sugar

1/2 c. brown sugar

2 large eggs

2 tsp vanilla extract

2 tsp cinnamon 

Whisk together flour, baking soda, salt, and cream of tartar. Mix butter, brown sugar, and 1 cup of the white sugar until fluffy. Beat eggs and vanilla extract into sugar mix. Add flour until just mixed. Combine cinnamon and remaining sugar in bowl. Form the dough into balls (aprox the size of a level tbsp). Roll balls in cinnamon/sugar mix, place 2" apart on parchment lined baking sheet, bake until edges are golden in 375F oven, 12-14 min. Cool. 

I wasn't timing it because my oven seems to run very hot, so baking takes about half the time it does on the recipe, but I estimate I was baking them for about 6 min.

I had a lot of other things to do while I was baking these, so while they were in the oven, I was editing the slides for our presentation the next day, as I had volunteered to format and proof the slides (which I spent about three hours doing this day, and three a previous day, so I was kind of regretting volunteering for that particular task).

This recipe makes a TON of cookies, so if you're not making them for other people or to freeze, you may want to half it.

Luckily, I have loads of friends who are always willing to eat my cookies :)