Snickerdoodles

These cinnamon sugar cookies are soft, thick, and chewy. We prepare them without using cream of tartar, ensuring there's no aftertaste!

Makes about 2 dozen cookies

Ingredients:

• 3¼ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup (2 sticks) butter

• 1⅔ cups white sugar

• 2 eggs

• 1 teaspoon vanilla

• 3 Tablespoons white sugar

• 1 Tablespoon cinnamon

Directions:

1. Preheat oven to 400°F.

2. Cream 1⅔ cups white sugar and butter together with an electric mixer for 3-5 minutes until light and fluffy. The texture will start off sandy and turn creamy.

3. Blend in the vanilla and eggs for about 1 minute.

4. In a separate bowl, sift the flour, baking powder, and salt together.

5. Mix the flour mixture into the wet ingredients on a low speed until incorporated.

6. In a small bowl stir the cinnamon with 3 Tablespoons sugar.

7. Scoop about 2 tablespoons of the cookie dough and roll into balls.

8. Roll the cookie dough balls into the cinnamon-sugar mixture until coated on all sides.

9. Place the cookie dough balls on a cookie sheet lined with parchment paper or a silicone baking mat.

10. Bake 8-10 minutes. The cookie should NOT look doughy (undercooked), and NOT have golden brown edges (overcooked).

11. Cool on the cookie sheet for 1-2 minutes before transferring over to a wire rack to cool completely. Enjoy!