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SNICKERDOODLE COOKIES
COOK TIME:  30 minutes
surge@doubleincision.com

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these are a copycat of pepperidge farm's soft-baked snickerdoodle cookies, which my husband has long mourned the discontinuation of. i never tried the pepperidge farm originals, but he says these taste correct! this recipe should yield about 15 cookies.

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{ INGREDIENTS }

dough:
- 1/2 c granulated sugar
- 1/3 c dark brown sugar
- 1/2 c unsalted butter, softened to room temp
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 c flour
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt

cinnamon topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon

{ DIRECTIONS }

1. preheat oven to 325 F. line a baking sheet with parchment paper, or lightly grease.

2. in a large bowl, cream together the "wet" ingredients: sugars, butter, egg, and vanilla. use an electric mixer or hand-whisk until smooth with no lumps.

3. in a separate bowl, mix the "dry" ingredients: flour, baking soda, cream of tartar, salt.

4. add the dry ingredients to the wet. mix until well-combined and a doughy consistency is achieved. 

5. combine the sugar and cinnamon in a small bowl to create the topping. 

6. take about a tablespoon of dough at a time and roll it into a ball. press it into the topping, giving the top and sides a thorough coating of cinnamon-sugar. do not coat the bottom of the ball.

7. place the dough balls about an inch apart on your baking sheet. bake for approximately 12 to 14 minutes, just long enough for them to puff up and turn light brown. do not bake longer than this, you want them to remain soft when cooled!

8. remove from oven, let cool, and enjoy :)