Snickerdoodles

These snickerdoodle cookies baked up nice and yummy. There are many snickerdoodle recipes out there, but I was excited to try this one. It comes from the famous NYC Magnolia Bakery and their latest book The Complete Magnolia Bakery Cookbook. The recipe instructions direct you to drop the cookie dough by rounded teaspoonfuls on the baking sheet and sprinkle with cinnamon and sugar before baking. I chose to form the dough into small balls and roll in cinnamon and sugarbefore putting them on the baking sheet. Either way is fine, and these cookies are sure to please.

Ingredients:

• 2 1/2 cups all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs, room temperature
• 2 tblsp milk
• 1 tsp vanilla extract
• 6 tblsp sugar mixed with 2 tsp cinnamon

Instructions:

In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours. Preheat the oven to 350 degrees. Drop the cookies by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. These cookies tend to spread more than most, so leaving extra room between them is important. Finish by sprinkling the cookies generously with the cinnamon and sugar mixture. Bake at 350 degrees for 12 - 14 minutes.