THE BEST SNICKERDOODLE RECIPE, IF YOU LIKED IT SAY HELLO

• Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
• In a large bowl, whisk together the flour, cream of tartar, baking soda, baking powder and salt. Set aside.
• Cream the butter in a large bowl. Add the sugar and cream together with the butter until creamy and smooth using either a stand mixer or hand mixer.
• Add the eggs and vanilla and beat on medium high speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
• Gradually add the flour mixture to the creamed mixture mixing on low speed, just until combined. Refrigerate dough for 30 minutes (optional).
• For the Cinnamon Sugar Mixture: Combine sugar and cinnamon in a small bowl. Remove dough and form into small balls.
• Roll balls in sugar and cinnamon and place on an ungreased cookie sheet.
• Bake snickerdoodle cookies for 8 to 10 minutes or until edges or lightly golden brown. Remove and let cool on sheet for two minutes before transferring to a cooling rack.
• Store in an airtight container for up to 1 week.

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