snickerdoodle cookies

When it comes to cookies, sometimes less is more. While I like to attempt recipes that seems a bit more complicated (like these Rainbow cookies), I appreciate the simplicity of a flavor combination like cinnamon and sugar. They are undeniably a match made in heaven. 

this cookie is

crispy on the inside

chewy in the center

and coated in

cinnamon sugar.

pair it with hot cocoa

your favorite tea

or a glass of milk.

good luck

trying to stop.

Here's what you'll need...

2 3/4 cups flour

1 cup butter, softened 

2 teaspoons cream of tarter

1 1/2 cups sugar + 3 tablespoons

1 tsp baking powder

1 teaspoon almond extract

1/2 teaspoon salt

2 eggs

1 tablespoon sugar

Here's what to do...

Sift together flour, cream of tarter, baking powder and salt. In another bowl, or standup mixer, cream together butter and sugar. Add eggs and almond extract until mixed. Slowly add flour mixture until well combined. Chill dough for at least two hours, or overnight. 

Once dough is chilled, preheat oven to 400 degrees. Roll dough into small balls and roll in cinnamon sugar mixture until coated. Place on cookie sheet and flatten slightly (I used the back of a measuring cup). Bake 8-10 minutes until edges are lightly browned. Cool on cookie sheet for 5 minutes and then transfer to baking rack. 

I think Santa would totally love these. Don't you?