Snickerdoodles

I'm only making 6 cookies this year for Christmas.
3 of them you've already seen on my blog, my favorite mint chocolate chip cookies, everyones favorite white chocolate raspberry cookies, and the delicious Mexican hot chocolate cookies.
3 are new recipes I've never tried before, and the first are these snickerdoodles I found by the Busty Baker, whom I also got the recipe for the Mexican hot chocolate cookies I've made three Christmases in a row.

I think it's kind of crazy that I've never made snickerdoodles before. 

It was defiantly about time, right?

As expected they were really easy and when I ate one right out of the oven, it was sweet, fluffy and had  the perfect amount of cinnamon. 

Snickerdoodles 

makes 3 dozen

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, (softened)

1 2/3 cup sugar, plus 1/4 cup for topping

1 large egg

1 teaspoon vanilla

1 teaspoon cinnamon 

Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.

Set aside.

In the bowl of your electric mixer beat butter and sugar until light and fluffy.

Add egg and vanilla and beat until well combined.

Add dry ingredients and beat, scraping the sides of the bowl if necessary. 

In a small bowl, mix the cinnamon and 1/4 cup of sugar.

Using a level tablespoon dough per cookie, roll the dough in your palm and roll in the cinnamon sugar mix. 

Place on the pre prepared baking sheets 1 1/2 inches apart.

Flatten with the bottom of a glass.

Sprinkle tops with any remaining cinnamon sugar.

Bake, rotating halfway, until tops are puffed and crackly, and bottoms are golden brown, 10-12 minutes.

Let cool for a few minutes before transferring to wire racks to cool completely.