Snickerdoodles

1 C. Butter, softened
1 C. Sugar
2 Eggs
2 tsp Vanilla
3 C. all-purpose Flour
2 tsp Cream of Tartar
1⁄2 tsp Baking Soda
1 tsp Salt

Mix for rolling:
4 TBSP Sugar
2 TBSP Cinnamon

Instructions:
Preheat the oven to 375F degrees. Cream butter and sugar in a mixer until smooth and fluffy. Like, so fluffy you want to hug it! Add the eggs, one at a time. If you’re new at this, crack the eggs into a bowl
frst, then just dip them into the mixture one at a time. It’s easy to get shells in there if you crack them directly into the mixer. And shells in snickerdoodles are no laughing matter.
Combine the dry ingredients, sift if you want to use the snazzy fun sifter, but it’s not totally necessary. Turn the mixer to low and gently shake the dry ingredients in, just until everything is combined.
Gluten builds the more you mix, so keep it minimal! We want chewy cookies, not bready!
If you’re like Paisley, you’ll want to use a cookie scoop to portion out the dough, otherwise you can just eyeball it. Then roll each piece into a ball. Shake into cinnamon/sugar mix, use a plastic bag or a tall
bowl when you shake. Otherwise you’re going to have a lot of explaining to do, or a lot of sweeping to do, or both.

Place each cinnamon sugared ball of deliciousness onto a greased baking sheet. Depending on the size you rolled, 12 fit comfortably but don’t do more than 15. They need room to grow and fourish in
the oven. Flatten each ball with a fork to get a super cool design or just with the palm of your hand. They will cook more evenly if they aren’t in round balls.
Bake for 8-10 minutes. Always go low with cookies, check at 8 minutes, if they need more time leave them in. For a delicious, melt in your mouth, soft cookie experience, they should still look doughy in
the middle, but not wet or shiny. Take them out and put the whole sheet on top of the oven so they can continue baking another 10 minutes before you transfer to a cooling rack or eat every one by
yourself right now.
Whatever floats your boat!