This is one of the first recipes I baked when we started online learning, so I forgot to take a picture of all my ingredients rounded up. During this time, make sure you have all ingredients and equipment needed. This saves you time when you are making your dough.

This recipe uses:

• 1 stick of butter (4 oz) - room temperature (65-68 degrees is ideal)

• 1 cup granulated sugar

If you didn't think ahead to soften your butter, you can cut it into cubes and microwave it for 10 seconds at a time until you can make an indention if you press it. If it completely melts, try again, don't use the melted butter!

Begin by mixing the butter and sugar on low speed until it looks smooth and you don't see lumps of sugar or butter. Now turn your mixer up higher and let it really whip. Don't forget to turn off the mixer and scrape down the sides of your bowl from time to time.

That's right! Most people don't cream their butter and sugar long enough. If you love soft chewy cookies, keep creaming that butter. The butter and sugar are actually trapping air, so another added benefit is that you may end up with MORE COOKIES!
This is a terrible picture, but it should look light and fluffy and lighter in color than when you started

In this recipe, your liquid ingredients are:

• 1 egg

• 2 tablespoons milk

• 1 teaspoon vanilla extract

Your dry ingredients are:

• 1/4 teaspoon baking soda

• 1/4 teaspoon cream of tartar

• 1 3/4 cups all purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon ground cinnamon

If you don't have cream of tartar, I have made these cookies without it before and they are still delicious.

For the most evenly baked cookies, use a portion scoop. We like little cookies in our house, so I used a smaller scoop. If you don't have a scoop, just use a spoon and try to make them all as close to the same size as possible.

You'll notice that my baking sheet has a silicone baking mat on it, I LOVE silicone baking mats, but if you don't have one you can line your baking sheet with parchment paper or just bake directly on the baking sheet.

Snickerdoodles are rolled in a mixture of cinnamon and sugar.

In a small bowl, stir to combine:

• 2 tablespoons granulated sugar

• 1 tablespoon ground cinnamon

Just give them a quick dip. You don't need excessive amounts of cinnamon sugar coating.

The cookies will spread out, so you want to leave them room to grow without becoming one giant cookie.

The cooking time will vary based on the size of your cookies. Mine were small and done in 9 minutes.

This is what they looked like after 6 minutes. You can see that they still look a little wet. When they are finished baking they will have a touch of golden brown on the edges and you should be able to easily pick one up off the baking sheet without it falling apart or imploding.

They have a soft, chewy interior with just a little bit of a crisp edge. We keep ours in a glass cookie jar on the kitchen counter for up to a week, but any airtight container will do. If you want to save some cookies for later, you can always store them in an airtight container or well sealed ziploc bag in the freezer for up to 6 months.