Recipe | Snickerdoodles

Summer has been just flying by!  I have been keeping busy, but at the same time, I don't really know what I have all done - the days go by so fast.  I have been reading, working (not as much as I'd like though), going for walks, I've been home some, I made a bed skirt, gone strawberry & raspberry picking, cooking & baking, exploring Ames some, and hanging our with my roommates.  I do have a long list of things I want to do this summer, so I am gradually checking those things off.  Overall, it has been a relaxing and enjoyable summer.

Typically, I am more of a chocolate/peanut butter cookie person, but I decided to give snickerdoodle cookies a try.  And, oh, I really do like them!  I like them best in the morning with a cup of coffee (and a banana).  It's just so good!

I didn't try too many recipes to find my favorite recipe, because I just really like this one.  It is from Bon Appetit's Best Collection.  Actually, all the recipes that I have tried so far from this collection have been really good.

Snickerdoodles
Adapted from BA's Best Snickerdoodles

2 1/2 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
3/4 tsp. kosher salt
1 cup butter, melted & slightly cooled
1/2 cup brown sugar, packed
1 cup + 2 Tbsp. white sugar, divided
1 tsp. vanilla extract
2 large eggs
1 Tbsp. ground cinnamon

Whisk together the flour, cream of tartar, baking soda, and salt.
In the bowl of an electric mixer, beat together the butter, brown sugar, and 1 cup white sugar on medium speed until incorporated; scraping down the sides.  Add the vanilla.
Add the eggs, and continue to beat until the mixture is pale yellow, begins to thicken, and falls from the beater in a ribbon-like stream, about 3 minutes.
With the mixer on low, gradually add the flour mixture.  Scrape down the sides and bottom of bowl, and mix until just incorporated.
Let the dough sit at room temperature for 30 minutes to hydrate the flour.
Preheat oven to 400 degrees.  Mix together the remaining 2 Tbsp. sugar and the cinnamon.
Roll balls of dough in the cinnamon-sugar mixture, and bake on a parchment paper lined baking sheet for about 8 minutes.  (For large, 1/4 cup cookies, baking 8-10 minutes.  Don't over bake.

*If you want beautiful cracks on the surface of the cookies and a more cakey texture, beat for 3 minutes after adding the eggs.  If you want a more chewier cookie, beat for only 30 seconds after adding the eggs.
*The cookie dough can be made 3 days ahead of time - store covered and in the refrigerator.  Let the dough come to room temperature before baking.
*Cookies freeze well!

Disclaimer:  I finally decided to use these pictures after taking an endless amount.  I always get frustrated with my picture taking.  Even if the pictures aren't the best... the cookies are still delicious!