Snickerdoodles

My legs hurt.
My feet hurt.
I just ran three miles.

Three! In a race! Today was my first 3 mile cross country race of the season. It was hot, and guess what? I almost missed my race! I didn't want to go on the bus, so my parents said they would take me. One problem. They didn't know where it was. Or at least they thought they knew where it was, but then they didn't. So, I ended up going to the wrong place, and wasn't able to warm up or walk the course. Plus, there was a lot of traffic. I spent 2 hours in a car trying to get to the meet. 2 hours! I came 15 minutes before the race. Only 15 minutes! Usually when I come on the bus we're there an hour and a half before the meet! I ended up running from the car to the starting line, and that's all my warm up was. But, I didn't do that bad. Actually, I got my fastest time! 23:33! Woo hoo! My dad got a new lens, so this is one of his close up action shots. I look weird, don't I?

After the race I was craving something sweet, and these snickerdoodles were perfect. They actually were more like sugar cookies with cinnamon and sugar. They were kinda flat, and just way too thin. I know I'm a crunchy cookie lover, but when it comes to snickerdoodles I'm a super cakey snickerdoodle lover all the way! Maybe I didn't chill the dough enough. Brown eyed baker said to chill the cookie sheet along with the dough, but my fridge is too tiny, and so I just plopped the chilled dough on the not so chilled sheet. Whoops. They weren't bad, they just spread quite a bit....if you're looking for a thin cinnamon sugar cookie, then these are perfect!

Snickerdoodles
Adapted from Brown Eyed Baker
Ingredients:
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1½ cups sugar
2 eggs
1/2 teaspoon vanilla extract
3 tablespoons sugar
2 tablespoon cinnamon

Directions:
1. Preheat oven to 350°F.
2. Whisk together the flour, cream of tartar, baking soda and salt in a bowl.
3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time. Beat in the vanilla.
4. Gradually stir in the flour mixture.
5. Chill the dough for 30 minutes.
6. Mix together sugar and cinnamon in a small bowl.
7. Scoop 1/2-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
8. Place on cookie sheet about 2 inches apart and bake for 10 minutes.
9. Enjoy!