Brown Sugar Snickerdoodles

I have this old cookie recipe book from my grandma. It has a classic recipe for snickerdoodles that make about 4 1/2 dozen cookies and they always come out amazing! They are crisp on the outside and soft and cakey on the inside. They're perfect.

I've actually been seeing a lot of snickerdoodle recipes floating around on blogs so I wanted to do something a little different. I decided to substitute some of the granulated sugar with brown sugar because brown sugar is awesome, meaning brown sugar snickerdoodles would be doubley awesome.



As I mentioned, this will make about 3 1/2 - 4 1/2 dozen cookies! Some to give away and some to keep for you! I like packing them in cute take out containers to give away. :o)

Brown Sugar Snickerdoodles
Adapted from Sunset Cookies

For the cookies
1 cup butter
1/2 cup granulated sugar
1/2 plus 1/3 cup dark brown sugar (or light brown sugar if you'd rather! Also I think think this is 1 1/6 cup...clearly not my strength...sorry for the crazy measurements!)
2 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

For rolling
2 teaspoons cinnamon
2 tablespoons granulated sugar
1 tablespoon dark brown sugar (or light brown, again)

1. Preheat oven to 375 F.
   
2. Combine flour, baking soda, cream of tartar and salt in a large bowl and set aside.
3. In a large mixing bowl, cream the butter
4. Add the sugars and beat until creamy
5. Add the eggs and vanilla and beat until combined
6. Slowly add the flour mixture to the butter mixture and mix until combined
7. In a separate small bowl, combine the cinnamon, granulated sugar, and brown sugar.
8. Mix until combined. Use your fingers if you have to to break up the clumps of brown sugar
9. Roll 1 inch dough balls in the cinnamon and sugar mixture, and place on an ungreased cookie sheet at least 2 inches apart
10. Bake about 12 minutes or until lightly browned
11. Let cool on baking sheets slightly before transferring to a wire rack to finish cooling.