Snickerdoodles

Back when I was doing my Masters degree, I worked in a lab in the Food Science building. Despite it's name and department, I was the lone regular contributor of the cookie stash. Since moving to a new lab, I haven't been keeping up my post as regularly as I could/should. Whenever I stop by, I am showered with jolly beration of coming empty handed, even by the new members of the lab. To rectify that, I decided to do good by the freshman and asked the new PhD student what his favourite cookies were. His answer? Snickerdoodles.

I had a relatively typical Asian upbringing, so aside from the classic chocolate chip cookie, I really didn't know much else. In recent years, the steep learning curve has taught me a lot, but not enough to know what snickerdoodles were. A quick Google search at home shed new light on one of my favourite guilty snacks.

Cinnamon? Sugar?

Why had I never made these amazing cookies before?

After bringing in these cookies the next time I stopped by, I was once again "appreciated", by the old and new staff.

Snickerdoodles

2 1/2 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup butter, room temperature
1 1/2 cup sugar
2 eggs
1 tsp vanilla extract
3 tbsp sugar
1 tbsp cinnamon 

1. Cream butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well. Beat in vanilla.
2. Gradually add flour, cream of tartar, baking soda, and salt until just combined.
3. Chill dough for 30+ minutes. Combine sugar and cinnamon in a small bowl.
4. Scoop 1 inch balls and roll in the cinnamon sugar mixture.
5. Bake on parchment or silpat, 2 inches apart, at 350F for 10 minutes.