Snickerdoodles

Yield: 12 large cookies

Oven temp: 350℉

Time: 10 min. prep, 12-15 min bake

Ingredients:

• 1 c. salted butter
• 1 1/3 c. sugar
• 1 egg
• 1 tbsp. vanilla
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 tsp. cream of tartar
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon 
• 2 1/4 c. flour
• 1 tbsp. milk
• 1/4 tsp. sugar (for rolling)
• 2 tsp. cinnamon (for rolling)

Instructions:

1. Preheat the oven to 350℉ and line two baking sheets with parchment paper. 
2. In the bowl of a stand mixer cream together the butter and sugar until light and fluffy. Beat in the egg and the vanilla then mix in the baking powder, salt, cream of tartar, nutmeg, and cinnamon. You can vary the amount of cream of tartar, nutmeg, and cinnamon according to your own preferences. 
3. Mix in the flour and milk. The dough should be pretty thick but if you want it thinner you can add additional tablespoons of milk until you get to your desired consistency. (Don't go overboard.)
4. In a small bowl mix together the extra cinnamon and sugar. Form the dough into ~12 balls using a 1/4 cup scoop and then roll them in the cinnamon sugar mix and place on the cookie sheets (six-ish cookies to a tray.) Smash each ball down with the end of a cup (or your hand) and flatten them into thick disks. Bake in the oven for 12-15 minutes or until the bottom of the cookie is golden brown.