Florida Road Trip!!! Who’s in? 😀
So my husband and I decided to go south over the kids spring break this year. To prepare ahead, I wanted to make some treats to take to our other kids who reside in Florida.
It was a crazy, busy, overwhelming week from hell, my time was very limited, but I got it done along with packing and everything else on the agenda! Woot-woot!
So, let me just say, ‘taaaaa-daaaaa’ with a great sense of pride and achievement! One of the cookie treats I picked to make was definitely a no-brainer. Deserved Pat on the Back! *Pat-Pat* Gosh I’m good! haha!
So, I made Snickerdoodles, a traditional favorite for my son Derek, since this is one of his all-time favorite cookies.
Of course, these cookies seem to be a favorite of many! Who doesn’t like cinnamon and sugary goodness?
I have made these cookies so many times over the course of my lifetime, especially around Christmas time and fall season.
These practically melt in your mouth and these are truly, probably the best version of these soft, thick and delicious buttery, sugar cookies with a lovely sugar cinnamon coating that makes them undeniably irresistible to all. Get out that big glass of milk! Let’s dunk!
I ate several (not counting) while baking them…I literally had to stop myself and divert my attention elsewhere, so my mission could be completed, which was to bring the cookies to Florida…remember?
These practically melt in your mouth and these are truly, probably the best version of these soft, thick and delicious buttery, sugar cookies with a lovely sugar cinnamon coating that makes them undeniably irresistible to all. Get out that big glass of milk! Let's dunk!
- 1 c Unsalted Butter 2 sticks, softened
- 2 c Sugar
- 2 Large Eggs
- 2 t Vanilla
- 2 3/4 c All-Purpose Flour
- 2 t Cream of Tartar
- 1 t Baking Soda
- ½ t Salt
- 1/4 c Sugar
- 2 T Cinnamon
Preheat oven to 400 degrees.
Line two cookie sheets with parchment paper. Set aside.
Sugar Cinnamon Mixture - Add the sugar mixture together, mix and set aside.
Cream the butter with an electric mixer for about 1 minute on medium speed until smooth.
Add the sugar on medium speed until fluffy and light in color. Mix in the egg and vanilla. Scrape down the sides as needed.
In a medium bowl, mix together the flour, cream of tartar, baking soda and salt.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Dough will be thick.
Put in fridge for an hour.
Roll approx 2 tablespoons of dough into a ball (or use a small ice cream scooper) and roll in the cinnamon-sugar mixture.
Bake cookies for 11-13 minutes, rotating pans and switching racks halfway through.
Let cool on the pans for two minutes and then transfer to a wire rack and let cool completely.
Note: I would say, the most important thing to remember about these cookies when you are baking them is not to over bake them, unless you like to eat hockey pucks. Seriously! 😉 Enjoy! I know I did!