Mrs. Field's Snickerdoodle Cookies

So as I mentioned in my last post, my life has been consumed with wedding plans this past month since I had the bride-to-be living with me. One of my assignments for the day of the wedding was to bring 5 dozen cookies to eat as part of a sack lunch for family and friends after the sealing at the San Diego Temple. I wanted to make giant snickerdoodles and found this recipe in my search. I'm not sure if they really are a Mrs. Field's recipe but they're super yummy!

1/2 cup butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

2 tablespoons granulated sugar
1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well.

Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

In a small bowl, combine the sugar with the cinnamon for the topping.

Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12 to 14 minutes. The cookies may seem undercooked, but will continue to bake after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle. Makes 16 to 18 cookies.

Sarah R.