Snickerdoodles

Yield: 60 cookies

Ingredients:

3 ½ Cups All Purpose Flour

½ tsp Baking Soda

½ tsp Cream of Tartar

1 cup (2 sticks) Unsalted Butter, softened

2 Cups Sugar

2 Eggs

¼ Cup Milk

1 Tbls Vanilla

Topping

3 Tbls Sugar

1 tsp Cinnamon

Directions:

1. In a large bowl whisk together dry ingredients. Set aside.

2. In the bowl of a stand mixer (Substitute a bowl and heavy duty electric hand mixer), cream together the butter and sugar until fluffy and light in color. 

3. Add eggs, milk and vanilla and combine until creamy and no streaks remain.

4. Gently add dry ingredients and thoroughly combine dough.  Be careful not to OVERMIX.

5. Cover dough with plastic wrap and chill for 1-2 hours.  Dough can also be placed in a plastic tub and refrigerated for 2 weeks or frozen for 2 months.

6. When ready to bake preheat oven to 375 and line pans with parchment paper.  Combine cinnamon and sugar in small bowl.  Scoop cookies out with a medium size scoop to ensure cookies will all be the same size. Roll cookies to coat in sugar mixture and place on parchment lined cookie sheet, 2 inches apart.

7. Gently press down cookies to flatten slightly and bake for 8-12 minutes or until cookies are cooked through.  Test one cookie first and adjust baking time as needed.