Cinnamon & Sugar Cookies (aka the Snickerdoodle)

   A few things I hate. Wow, what a way to start a Monday morning! Well, anyway, first of all, I hate when a recipe tells you to turn on your oven, and then later in the instructions is tells you to refrigerate something for an hour or more! What? And I'm going to have the oven on the whole time waiting for the dough to chill? Geepers. Just sayin'. 
   Secondly, I am not a fan of food that gives no hint as to what it is...Fig Newton? It's gonna have figs! Peanut butter cookie? I'll be looking for peanut butter! Snickerdoodle.....? What the heck? Does it have Snickers bars in it, because it had better with a name like that! But it doesn't!
   I thought I had made some brilliant cookie, this Cinnamon & Sugar cookie....turns out it's a Snickerdoodle....who knew? I'm sure someone did (obviously), but I didn't! O.k, well now that I've gotten all of that out of the way, let's move on! 
   I woke up in the middle of a really bad dream, and I think it's left me feeling fairly grumpy....my apologies. 

Cinnamon & Sugar Cookies (the Snickerdoodle)
(The dough needs some chillin' time)-see what I did here? I warned you in case you only read through the ingredients and not the method, and you don't realize you won't be eating these as soon as you had hoped! :)  

Ingredients:

• 1 Cup butter, softened
  
• 2/3 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 Tsp vanilla
• 3 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp corn starch

For rolling:

• 4 Tsp. ground cinnamon
• 1/2 Cup sugar
  

Method:

1. In a large bowl, cream softened butter and sugars together with an electric hand mixer.
   
2. Add eggs and vanilla and beat until smooth.
   
3. In a separate bowl, whisk together the flour, salt, baking soda and corn starch.
   
4. Add wet ingredients to the dry, and mix 'er up real good. Not sure why I said it like that. 
   
5. Chill dough in refrigerator for 30 - 60 minutes (maybe this step could be skipped in the middle of winter in a cooler house? I'll be making them this winter, so I'll let ya know) 
   
6. Turn oven to 300 Degrees, and if you have untrustworthy and sticky baking sheets, line them with parchment. Set aside. In a pie plate, combine the cinnamon and sugar for rolling the cookies in. Whisk the cinnamon and sugar until well blended.
   
7. Using a 1 tablespoon scoop, or just a tablespoon, drop cookie dough balls into the cinnamon & sugar (don't put too many in at a time because you need room to roll them a bit). Roll the dough around in the cinn/sugar mix, then roll into a ball between your hands. Give another quick roll in the cinn/sugar mix, then transfer to a baking sheet, 2 inches apart (using my 1 tablespoon scoop gave me 56 cookies).  
   
8. Bake for 12-14 minutes depending on your oven-but don't over-bake these! They will be a bit poofy, and appear slightly under-done when finished, and that's exactly how you want 'em! 

   These are the tiniest bit more time consuming than regular scoop & bake cookies because of the rolling in the cinnamon & sugar, but these are so tasty you won't mind. Pinky swear. 

   I decided to post a cookie recipe today because this is the last week of school, and cookies are a great end-of-year gift for teachers/principles/e.a's/whoever if you were planning on giving them something. And if you don't have school-aged kids, and have no-one to bake these for....feel free to bake them for yourself. :)