Who doesn't love a good snickerdoodle? All the guys at work loved them but they love any food item I bring. I got the recipe from The Complete Magnolia Bakery Cookbook. Warning: These cookies have to chill before you can bake them. I didn't read the recipe all the way through before I started making them. I'm very impatient and I hate to wait for stuff to chill. So make these before you really want to bake and eat them.
Snickerdoodles
2 1/2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter-room temp
1 1/2 cups sugar
2 large eggs-room temp
2 tablespoons milk
1 teaspoon vanilla extract
6 tablespoons sugar mixed with 2 teaspoons cinnamon for sprinkling
In a small bowl, combine the flour, cream of tartar, baking soda and salt. Set aside. In a mixer, cream the butter and sugar until smooth about 2 minutes. Add the eggs, milk and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the fridge for 2 hours. Preheat oven to 350 degrees. Drop by rounded teaspoonfuls onto un-greased cookie sheet, leaving several inches between for expansion. Sprinkle generously with the cinnamon-sugar mix. Bake for about 9 minutes for chewy cookies and 12 minutes for crunchy cookies. Cool the cookies on the sheet for about 5 minutes and then remove to a wire rack to cool completely.
