Snickerdoodles

So here it is! My first recipe of the year. I came across this recipe on the food blog, "The way the cookie crumbles." http://crumblycookie.wordpress.com/2008/05/09/snickerdoodles/. I've been a fan of Bridget's blog for a while and couldn't help myself when I came across this recipe. It's been some time since I've made snickerdoodles and the last time I made them.. well... they didn't turn out too good... But this time... the cookies were AMAZING!! Just what I was hoping for. I would definitely give these a try! Here is the recipe from Bridget.

Snickerdoodles (adapted from Betty Crocker’s Big Red Cookbook)

2¾ cups (13.75 ounces) unbleached flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoons salt

1½ cups granulated sugar minus

1 tablespoon (10.35 ounces total)

1 tablespoon light brown sugar

16 tablespoons (2 sticks) unsalted butter, softened

2 large eggs

¼ cup (1.75 ounces) granulated sugar (for rolling)

2 tablespoons cinnamon 1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk the flour, salt and baking soda in a medium bowl; set aside. 2. Beat butter and sugars (except the ¼ cup granulated sugar for rolling) until creamy; add eggs and beat until combined. Add flour mixture and mix until just combined. 3. Mix ¼ cup sugar and the cinnamon in a shallow bowl. Roll approximately a tablespoon of dough into a 1-inch ball; roll ball in cinnamon sugar mixture. Repeat with remaining dough, placing balls 2 inches apart on ungreased baking sheet.

4. Bake until cookies are just set and turning golden brown at edges, 8-9 minutes. Cool cookies on baking sheet for 2 minutes; then, using a wide metal spatula, transfer cookies to a wire rack and cool to room temperature.