These are the best fuhhhhreaking snickerdoodles ever! I found them on pinterest and have been making them for the last year or so. They are soft and taste just like Mrs. Fields.
Snickerdoodles (adapted from here)
Yields: 16-18 cookies
1/2 c butter (1 stick), softened --- I used Crisco today when I made them.
1/2 c sugar
1/3 c brown sugar
1 egg
1/2 t vanilla
1 1/2 c flour
1/4 t salt
1/2 t baking soda
1/4 t cream of tartar
For rolling:
2 T sugar
1 t cinnamon
In a large bowl, cream together the butter and sugars with an electric mixture on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Preheat the oven to 300 while you let the dough rest for 30-60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 1/2 tablespoons of the dough and roll into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but they will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
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