Snickerdoodles
Adapted loosely from Magnolia Bakery Cookbook
Makes 36
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
4 tablespoons sugar
2 tablespoons cinnamon
Preheat oven to 350F.
In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours (I skipped this step the dough is sticky but I was still able to scoop it without having to refrigerate it).
Drop by rounded spoonfuls (I used a medium Pampered Chef scoop...I think it is about 2 tablespoons) into the cinnamon sugar mixture and cover completely.
Place on parchment lined baking sheet, leaving several inches between for expansion.(The most I can fit on on a baking sheet is six as they spread quite a bit. Bake for 12-14 minutes or until tops are cracked (on my oven it was 12 minutes exactly).
Remove to a wire rack to cool completely.
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