The Woods at Whippoorhill: I HEART...Snickerdoodles!

Everybody loves Wednesday, right?

The week's half over. The weekend is on the way.

What's not to love?

Each Wednesday, I want to share something with you

that I absolutely love and can't live without!

OK - so it's not Wednesday. But may I remind you that it's Spring Break? Our week has been extremely laid back. Not quite working on a regular schedule, you know? But I guarantee that today's "I HEART" was worth the wait. And then some!

There's nothing better than homemade sugar cookies, right? Some people like them thin and crispy (my mama). Some prefer them puffy and soft (me). Well, the only thing better than a homemade sugar cookie, is one that's covered in cinnamon and sugar! Yummy!! I got this recipe a little over a year ago when some friends and I went to a Taste of Home cooking expo. (I highly recommend doing this if one comes to your area.)

I have made them several times now, and they always get rave reviews. They are delicious straight out of the oven (well, maybe let them cool 3 or 4 minutes!) or perfect the next day with coffee. Assuming there are any left! I made them yesterday when I had my SIL's and nieces and nephew over for lunch and playtime. They were a hit then and they sure hit the spot on this rainy morning, too. You probably have everything you need on hand, so give them a try this weekend!

Snickerdoodle Cookies

2 sticks butter, softened

2 cups granulated sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 cream of tartar

3 cups all purpose flour

6 tablespoons sugar

1 heaping tablespoon cinnamon

Preheat oven to 375. In a large bowl, cream butter and (2 cups) sugar until fluffy and light. Add eggs, one at a time, mixing well after each. Add vanilla. Add flour, baking soda and cream of tartar and mix until well combined.

Line sheet trays with parchment paper. Mix extra sugar and cinnamon in a bowl. Be sure cinnamon is fully incorporated. Using a teaspoon cookie scooper (eyeball if you don't have one), scoop out dough about the size of a jaw breaker and roll in palms. Drop in sugar/cinnamon mixture and roll around. Reshape into a ball by rolling in your palms if necessary. Place on cookie sheet. Don't flatten them! They will spread slightly into a beautifully round, fluffy cookie!

I get about 20 per tray. It makes about six dozen cookies. I know that sounds like a lot, but if your house is like mine, that may last a day. At most.

Bake them for about 10-12 minutes, depending on your oven. They should NOT brown around the edges. Let them cool a couple of minutes and then remove them to a wire rack to cool. If you can wait that long. I'm not a milk drinker, but these make me think twice! Enjoy!