eat me:. snickerdoodles.

Snickerdoodles were one of my favourite cookies as a child, I loved that magical taste of baked cinnamon and sugar. Actually I still love it.  And it is one of those recipes where I generally actually have all of the ingredients already in my pantry, so these lovely, fluffy, cookies can be whipped up at a moments notice! 

Baking time is super important with these cookies.  Our first batch got left a minute too long, and although still delicious, they were a little hard.  The second batch on the other hand came out a minute early and were absolutely perfect, crispy and sugary on the outside and fluffy on the inside.  So the point of all this is that you really need to watch these.  Or, maybe that's just me because my oven has a mind of its own....it's quite possible.

Snickerdoodles.
adapted from Smitten Kitchen.  who adapted this from Martha Stewart.  Clearly well tested.

2 3/4 C.  flour.
2 tsp. cream of tartar.
1 tsp. baking soda.
1 C.  butter, at room temperature.
1 3/4 C. sugar, plus more if needed.
2 tbsp. ground cinnamon, plus more if needed.
2 large eggs.

Cream the butter and 1 1/2 C. sugar in a mixer until fluffy.  about 5 minutes.  in a separate bowl sift together dry ingredients (do not add cinnamon yet).  add eggs to butter mixture and then slowly add dry ingredients, mixing every once and a while.  in a small bowl mix remaining sugar and the cinnamon.  shape dough into 1/2 inch balls, roll in sugar mixture and place on a baking sheet, pressing down lightly with the palm of your hand so they are a little flattened.  bake at 400 degrees for 8-10 minutes, turning the tray at the half way point.  cool and eat.  makes roughly 2 dozen 3 inch cookies.

Enjoy the rest of your week! xo, T.