Snickerdoodles

I am currently in Cranbrook. Things are getting nuts no doubt. These cookies are perfect for my situation right now. The first time I heard about these beauties was at the mall in Columbia Falls, Montana. My good ol' cousins informed me that we were out of the loop for never having had a snickerdoodles. It was straight shameful that we hadn't even heard of them.

Those puppies were delicious, they weren't hyping it up. My Mum started making them and then I followed the trend. After trying a few recipes, these are my favourite. But I still want to try the shortening way and see if it makes a big difference. In time amigos.

Snickerdoodles
Adapted from Martha

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs 
1 teaspoon vanilla 

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. You can chill the dough if it is to soft to roll into balls. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. Makes about 3 dozen cookies.