Soft & Chewy Snickerdoodles

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A classic snickerdoodle recipe … my husband’s favourite. A little known cookie secret – the key to big, soft chewy cookies is refrigerating the dough before cooking!

Yield: 24 cookies

Ingredients:

• 1 c salted butter, room temperature
• 2 c white sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 c flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar

Coating:

• 1/4 c white sugar
• 1 Tbsp cinnamon

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Directions:

1. In a large bowl, beat butter and sugar together until light & fluffy. Beat in eggs and vanilla.
2. In a medium bowl, combine flour, baking soda and cream of tartar. Slowly beat into the butter mixture until well combined.
3. Place the dough in the refrigerator for a minimum of 1 hour.
4. Preheat oven to 350 degrees.
5. Combine white sugar and cinnamon.
6. Form dough into large walnut-sized balls and roll in cinnamon sugar before placing on a cookie sheet.
7. Cook for 10-12 minutes.

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