Soft and Fluffy Snickerdoodle Cookies
 
Ingredients
  • Cookie Dough
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • ⅔ cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt, optional and to taste
  • Cinnamon Sugar for Rolling
  • ½ cup granulated sugar
  • 4 teaspoons cinnamon
Instructions
  1. Combine butter and sugars and beat on high until well mixed
  2. Add egg and vanilla and beat until light and fluffy
  3. Add flour, baking soda, cream of tartar and salt and continue beating until just mixed
  4. Roll into 1 inch balls, chill for 3 hours or overnight
  5. Preheat oven to 350 degrees
  6. Combine cinnamon and sugar for rolling
  7. Roll cookie dough balls in cinnamon sugar mixture
  8. Place on an ungreased cookie sheet or a cookie sheet covered with parchment about 2 inches apart
  9. Bake about 9 minutes-cookies may seem not done, but take them out anyways. Cookies will continue baking and will turn out perfectly.
  10. Cool for one minute on the cookie sheet, and then transfer to a wire rack for 10 more minutes of cooling.
  11. Store leftovers in a tightly covered container for one week.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2017/12/soft-fluffy-snickerdoodle-cookies.html