Snickerdoodles

My middle daughter has been learning about fractions in math class, so her teacher tasked the students with preparing a recipe in the kitchen (with adult supervision, of course!) to reinforce the concepts they learned throughout third grade. What a fun, and delicious, way to end the school year!

Snickerdoodles
Yield: 6 dozen

Ingredients
For Cookies:

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs, room temperature
• 1 tsp vanilla
• 2 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

For Rolling:

• 3 Tbsp sugar
• 3 tsp cinnamon

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silpat baking mats; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
3. Stir in flour, cream of tartar, baking soda, and salt; mix just until combined.
4. In small bowl, stir together sugar and cinnamon for rolling.
5. Roll dough into balls the size of small walnuts (about 1/2 Tbsp). Roll in cinnamon sugar mixture until evenly coated. Place 2" apart on prepared baking sheets.
6. Cook 8 minutes. (Cookies puff up at first, then flatten out.)
7. Cool 2 minutes before removing to wire rack to cool completely.
8. Store in airtight container at room temperature.

Made in loving memory of my husband's late Aunt Barb who shared my love of baking!