Scrumptious Snickerdoodle Cookies

It has been a really long time since I posted a "Sundays with Liliana" recipe.  This isn't to say that Liliana and I don't still bake all the time, I just haven't had the patience to take the pictures, make up a recipe through practice, etc.  Every time I post a recipe here, it's ours - Liliana's and mine.  We make tons of different variations and then put our own spin on it (she usually suggests more sugar and butter, but I must admit, she's usually right! More butter is always a good thing). 

This week though, I made snickerdoodle cookies twice (b/c we just eat the entire batch too quickly!) and this recipe is just the best there is.  It's quite easy, fool proof, and a big hit with kids and adults alike.

Scrumptious Snickerdoodle Cookies

Before you get started:
(for those of you that are new, I always start my recipes off with baking tips and a "before you get started" section b/c I am so sick of getting half way through a recipe to find my butter was supposed to be room temperature ... NOW ya tell me! ;)
 (1) Take your butter out BEFORE starting.  It needs to be room temperature (which can be done in a microwave (usually only for 15 seconds)) but having it room temperature, if you can, is usually better!
(2) allow a couple hours before you need these to be ready!  The dough will be in the fridge for an hour!  Don't set your oven yet!
 (1) 1 c. salted butter (at room temp)
(2) 1 c. white sugar
(3) 1 c. dark brown sugar
(4) 2 eggs
(5) 3 teaspoons vanilla
(6) 3 cups flour
(7) 1 teaspoon salt
(8) 1 teaspoon baking soda
(9) 2 teaspoons cream of tartar
(10) after dough has refrigerated: 
1/4 c. sugar & 2 teaspoons cinnamon 

 (1) Put your butter and white sugar and mix well (for about 3 minutes on medium speed).
(2) add the brown sugar and mix.
(3) add the egg and vanilla and mix.
(4) combine the remaining ingredients in a separate bowl.  Slowly put the dry ingredients in to the bowl with the egg (in four helpings - put a fourth in the bowl and mix, and repeat)
(5) let the bowl cool in the refrigerator for an hour
(6) roll the dough in to small balls and then roll the ball in the mixture of sugar and cinnamon
(7) bake cookies at 290 degrees (or 300 for a non-dark coated cookie sheet) for 13 minutes.  No more! These are best nice and soft!

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