When I was in junior high I took a home economics class. I don’t remember who all was in the class with me. I don’t even remember my teacher’s name. But I do remember these babies – snickerdoodles. We made them in class and I remember thinking they couldn’t possibly be any good with such a silly name. I was wrong. These may be the best cookies I’ve ever tasted.

Here’s what you’ll need:

• 1 stick butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 tsp vanilla
•  1-1/2 cups flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar

… and for rolling:

• 2 tbs sugar
• 1 tsp cinnamon

Start by creaming together the softened butter with the sugar and brown sugar in a mixer on high speed.

Add egg and vanilla, and continue mixing until smooth.

Combine remaining dry ingredients in a separate bowl, then slowly add to mixer until dough is well blended.

The dough will be very sticky, too sticky to work with, so put it in the refrigerator for at least 30 minutes (an hour is even better).

After the dough has set up, preheat your oven to 300 degrees and combine the cinnamon and sugar in a small bowl for rolling.

Roll dough into small balls, about 2 tbs each, and then roll on all sides in cinnamon/sugar mixture. Slightly press each ball onto greased cookie sheets.

Bake at 300 degrees about 12-14 minutes. The cookies will look raw – don’t get nervous! They are supposed to appear undercooked.

They will continue to develop after they come out of oven, and will flatten out as they cool.

The end result are these soft, chewy, delicious cookies…

These cookies involve a lot of ingredients and many steps, but they are so worth it! My husband would eat this whole tray of snickerdoodles if I let him!

Thanks y’all!

   – Nikki