Snickerdoodles

The entire population is split into two distinct categories of classification.

There are soft cookie people and crispy cookie people. I happen to be a soft cookie gal all the way. I love the giant chewy cookies from the mall that fall apart as you walk through the shopping mayhem. But, in my past years of cookie-creating, I have always had a bit of a problem with soft cookies. Chocolate chip, oatmeal, they seemed to always turn out crispy.

That was until I found this beautiful recipe card! I had never made snickerdoodles until I made these snickerdoodles. And might I say, they were scrumptious.

They are perfectly soft on the inside with a bit of crisp on the edges. Cinnamon sugar contributes to a sweet crust on the bottom. I believe it is perfect for ALL cookie enthusiasts.

Snickerdoodles

1 cup butter
2 cups sugar
2 eggs
3 3/4 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 cup milk
1 tsp vanilla

Preheat your oven to 375°. Beat together the butter, sugar, and eggs. Mix in the flour, baking soda, and cream of tartar. Add in the milk and vanilla and continue mixing until the dough is fully incorporated. That’s it! Then, form the dough into balls(I use an ice cream scooper for an even size) and roll in a mixture of 3 tablespoons sugar and 1 teaspoon sugar. Place on a cookie sheet and bake for about 8-10 minutes.

You want this cookie. Trust me. They never last more than a couple days at our house. The savage animals I live with and tend to call family eat them up quite quickly.

And yes, I know it is extremely hot outside. The heat index is telling me it is 108° right now. Which means you could almost bake these suckers outside! Just kidding, don’t try that.

Just make sure to keep this recipe close and handy for when the weather cools off and you are actually prepared to turn on the oven and heat up the kitchen. Until then, stay in the air conditioning and eat popsicles!!