Snickerdoodles

This is one of my most favorite recipes because it's so YUM and, most importantly, it's simple.

Soft and Chewy Snickerdoodle Recipe

Ingredients

1/2 cup margarine, softened (I always use salted, sweet cream butter)

1 1/2 cups Sugar

2 large eggs, room temperature

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar (don't leave this out!)

1 teaspoon baking soda

1/4 teaspoon salt (I leave this out if I use salted butter)

1 teaspoon vanilla extract

2 Tablespoons sugar

2 teaspoons ground cinnamon

Preparation

-Preheat oven to 350 degrees (I use convection bake which you should always, always, always use when baking if you have the option. It makes the oven a bit hotter so I usually lower the temperature at least 25 degrees).

-Stir together the 2 Tablespoons Sugar and 2 teaspoons ground cinnamon, set aside.

-Cream together Sugar and butter on high until smooth and creamy

-Add eggs, one at a time and mix until just blended. Be sure not to over mix.

-Add vanilla extract.

-In a separate bowl sift the flour, cream of tartar, and baking soda together.

-Gradually add the flour to the butter mixture, on low-medium setting until combined.

-Shape the dough in ping-pong sized balls and roll in the cinnamon and sugar until they are completely covered.

Bake in the oven 8-10 minutes or until lightly browned (since I use a convection oven I usually leave them in for about 6-7 minutes).

When you take the cookies out of the oven they should be doughy in the middle. Remove the cookies from the pan to cool on a wire rack.

Ok, these are seriously delish. They are crunchy on the outside and, thanks to the cream of tartar, are so soft and chewy on the inside.

Happy Baking!

Gabi