Soft Snickerdoodle Cookies

I first posted this particular post a while ago on my previous blog "Ashley's Eats". It was incredibly popular! Thank you viewers! You make my day!

One of my dad's favorite cookies are snickerdoodles. Recently they moved into a new home and I decided to make some. I hadn't made a single snickerdoodle in my life...but these turned out AMAZING!

Throw away those stale store bought cookies. These are where it's at.

They are soft, plump, and perfectly sweet. Mmmmmm...

Soft Snickerdoodle Cookies

yield: about 16 medium sized cookies

These require refrigeration time

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

1 tablespoon milk

1/4 cup sugar + 1 tablespoon cinnamon (for topping)

1. In a large mixing bowl, cream butter and sugar well until smooth. Add egg and vanilla, mixing well for about 2 minutes.

2. Add flour, baking powder, salt, and 1 1/2 teaspoons cinnamon.

Mix just until dough comes together.

3. Add in milk. If dough is crumbly add 1 tablespoons of milk at a time. Refrigerate in covered bowl for 30 minutes.

4. Meanwhile, in a small bowl, combine topping ingredients.

5. Preheat oven to 375 degrees.

 6. Remove dough from fridge and roll into 1 1/2 inch balls.

Roll in topping mixture and place on baking sheets.

Lightly press dough to flatten slightly.

7. Place tray in freezer for 1 minute.

Bake in 375 degree oven for 10-12 minutes.

Do not overcook.

ENJOY!

Tips:

• It's important to not overcook these, or you'll end up with little rocks :)
• Maybe double this recipe if making them for a group, as it doesn't make very many unless you make small cookies.
• The refrigeration time is important as it keeps the cookies from flattening.

Credit: How Sweet It Is