Everyone loves these snickerdoodles.
They are soft, chewy and delicious little nuggets of cinnamon goodness.
(makes 4 dozen)
1 cup butter (at room temperature)
2 cups sugar
2 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
Preheat oven to 375.
Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 3 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.
(Holiday edit: subsitute cinnamon for pumpkin pie spice for the perfect "pumpker-doodle!!!")