A simple but delicious cookie that’s perfect with a cup of hot cocoa in the wintertime.

Snickerdoodle Cookies

1 cup unsalted butter, softened but still cool
1 1/3 cup sugar
2 eggs, taken directly from the fridge
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp salt
1/3 cup sugar
3/4 tsp ground cinnamon

1)  Preheat the oven to 350F and line 2 baking trays with parchment paper.
2)  Cream the butter and the 1 cup of sugar until fluffy and light.  
3)  Add the eggs one at a time, blending well after each addition.  Stir in the vanilla.  
4)  In a separate bowl, stir the flour, cream of tartar and salt to combine, and then add to the butter mixture, blending well.
5)  Stir the remaining 1/3 cup of sugar and cinnamon together in a small bowl.  
6)  Portion the prepared cookie dough by tablespoonfuls and drop into cinnamon sugar.  Gently roll each cookie to coat it with the sugar and to shape them into balls and place them onto the prepared baking tray, leaving 1 1/2 inches between them. Before baking, gently press the cookies with your palm to flatten.  
7)  Bake for 12 to 14 minutes, until the cookies are just lightly browned on the bottom.  
8)  Cool the cookies for 2 minutes before removing to a rack to cool completely. Snickerdoodles can be stored in an airtight container for up to 3 days.

Makes about 3 dozen.

Courtesy Anna Olson
http://annaolson.ca/