Snickerdoodles

It's been a snowy week here in Philadelphia! We had 2 big Nor'easters in the last week. Needless to say I didn't make it into work yesterday so I decided to do some baking while I was "working from home."

As you know from previous posts, I have a Magnolia Bakery cookbook, More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen. I really need to bake more from this cookbook because I'm always satisfied with the end product.

Snickerdoodles are one of my favorite cookies and I've try other recipes in the past but this recipe might be my favorite. They're easy to make but they do require 2 hrs of chill time so they're not the right cookie if you're looking to be done quick.

Ingredients:

2 1/2	cups all-purpose flour
2	teaspoons cream of tartar
1	teaspoon baking soda
1/4	teaspoon salt
1	cup unsalted butter
1 1/2	cups sugar
2	large eggs
2	tablespoons milk
1	teaspoon vanilla extract
6	tablespoons sugar
2	teaspoons cinnamon

Directions

1. In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
   
   
2. 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.
   
   
3. Preheat oven to 350?F.
   
   
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. (I recommend leaving extra room between these cookies because they spread more than most.) Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.
   
   
5. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.