Snickerdoodles

I try pretty hard to never repeat recipes here. Ok, sometimes I have bad days, but for the most part, when I get in the kitchen and when I get online, I'm trying something new and exciting.

So yes, I have made snickerdoodles before, but a totally different recipe. The ones I made in the past were a little more crispy and flat, but these were cakey and puffed up - totally delicious. I think cakey is also a little more traditionally snickerdoodle-y.
Anyway for those of you who don't know, a snickerdoodle is just a funny name for a sugar cookie that is rolled in cinnamon and sugar before baking. Why is it called that? I have no idea. But it tastes delicious.
One of the most important parts of a snickerdoodle is the leavening - that's what makes them puff up with that cakiness. Most recipes call for baking soda or power and cream of tartar.

Even when they puff up - here they are immediately out of the oven....
What goes up, must come down!

Tip of the Day: If you let your cookie sheets cool to room temperature between batches, you'll experience much more uniform cookies.

Recipe: (via Smitten Kitchen)

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 1/2 cups sugar, plus 1/4 cup of sugar, divided
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Beat together the butter and 1 1/2 cups sugar until light and fluffy.
Add eggs and beat to combine.
Gradually mix in the flour, cream of tartar, baking soda and salt.
Let chill in the fridge for one hour.
Combine the 1/4 cup of sugar and 2 tbsp cinnamon in a bowl.
Form balls of dough of approximately 2 tbsp and roll in the mixture.
Bake on parchment paper lined sheets at 400F for 10 minutes. Let cool on pan 5 minutes then transfer to wire rack to cool completely.