Snickerdoodles!!!

Tonight Eric and I made snickerdoodle cookies. They are really delicious and super easy to make. And they are horrible for your health, so enjoy with the knowledge that you'll probably keel over in 3 years just from eating a few of these. You're welcome.

What you'll need:
1 1/4 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
1/4 cup white sugar
1 1/2 tbsp. ground cinnamon

First, sift together your flour, baking soda and salt in a bowl. In a larger bowl, cream the softened butter until it's a little fluffy, then add the 1/4 cup white sugar and brown sugar until it's mixed well. Add the sifted dry ingredients and mix it up well.

Now, you can do either of these steps, depending on whether you want just circular cookies, or if you want to use cookie cutters. For circles, divide the dough into 2 equal portions. Roll into logs 2 inches in diameter and wrap in plastic wrap and refrigerate for 3 to 4 hours. (These logs can be frozen up to 6 weeks). For shapes, wrap the whole ball of dough and refrigerate for 3 to 4 hours.

Once you're ready to bake, preheat the oven to 350 F. Mix the 1/4 cup sugar and cinnamon on a flat plate. For circular cookies, unwrap your dough logs and roll in the cinnamon mixture. Slice into 1/4 inch slices and place one side in the cinnamon mixture again. Place on an ungreased cookie sheet.

For shapes, press dough 1/4-inch flat and cut out the shapes. Place in the cinnamon mixture, coating one side. Place dough on ungreased cookie sheet.

Bake your cookies 10-12 minutes. Remove them and let them cool for a few minutes on the baking sheet. (Cookies can be kept in an airtight container up to 2 weeks.) Enjoy!