Here is the super easy snickerdoodle cookie recipe
Soften 2 sticks of butter
Cream butter briefly then add in 2 cups of sugar and cream butter and sugar together.
Add in 1/2 t of baking soda and 1/2 t of cream of tartar and mix together.
Add in 2 whole eggs, mix together.
Add in 1 teaspoon of Vanilla and mix together.
Add in 3 Cups of packed flour. (I always reserve a little of the flour. I add the last bit in only if needed since too much flour can make the cookies dry)
Chill dough for one hour (recommended)
Form cookies and roll in cinnamon sugar before baking (3/4 Cup sugar and 1 T Cinnamon)
Bake at 375 Degrees for approximately 12 minutes depending on the size of your cookies.
Our family doesn’t eat a lot of sweets so I often make a batch of dough and divide it into 3 or 4. I freeze some of the portions in Ziplock bags and just cook off the cookies a few at a time. Cookie dough will last for a couple of days in the refrigerator. If you don’t get to it within four days just pop it in the freezer at that time. To use the frozen dough just thaw in the refrigerator overnight or at least for a few hours. Even if it is slightly frozen it will start thawing quickly once you start working with it.
Also if you have leftover Cinnamon Sugar mix use it for leftover cinnamon toast! Store any uncontaminated Cinnamon Sugar Mix in an air tight container for later use.