The Secret to a Snickerdoodle

The holidays are approaching, and that means one thing.

Baked goods.

One of the things you may or may not know about me is that I do NOT like cooking, or baking for that matter. I always say "maybe I'll like it if I had a bigger kitchen" or "if I actually had nice pots and pans and bakeware" or "if I were abducted by aliens and underwent a mind warp." But when and IF I make something, it had better be easy, and it better taste good in the end. Or I run to my room in tears claiming I'll never make food again. It's that bad.


This is why I love snickerdoodles. They are easy, and really delicious. I got this recipe from my culinarily-talented (I'm sure that's a term somewhere) sister, who probably got it from my mom. The secret to great, soft, decadent, saliva-inducing snickerdoodles is the cream of tartar and the cooking time. 8 minutes, no more, no less. Don't even think about it. Do this, and you have reached perfection and can go about life without a care. Ha.

I even put up with my lack of counter space for these babies. Mmmmm....

Snickerdoodles
3 3/4 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 tsp vanilla
3 T sugar
1 tsp cinnamon

1. Mix dry ingredients
2. In separate bowl, beat butter for 30 seconds
3. Add sugar; beat until fluffy
4. Add eggs, milk, and vanilla. Beat well.
5. Add dry ingredients to butter/sugar mixture
6. Mix remaining sugar and cinnamon in separate small bowl
7. Roll dough into little balls and coat with cinnamon sugar mixture and place on cookie sheet, flattening slightly with fingers
8. Bake at 375 degrees for 8 minutes