Guess what Wednesday, September 21st is?!?!? It is two things: (1) It is the last day of summer insert sobs here, and (2) it is also the last day of my summer/pre-fall term for my masters program insert YAYS here! I have made it a fourth of the way through graduate school!

In order to celebrate, I have decided to make my special snickerdoodle minis for everyone in my life who has made this past term at STEP so meaningful!

These snickerdoodle minis are my #1 go-to when I want to spread joy and give smiles. They are like … hugs in a bag! 

This recipe can be DOUBLED or tripled to make as many as you require.

The recipe below yields 84 snickerdoodle minis!

Ingredients:

• 2 1/2 cups of unbleached all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter (room temperature)
• 1 1/4 cup of sugar
• 2 eggs
• 1 tsp vanilla
• 2 tsp cream of tartar
• 3 tbsp sugar (for coating)
• 2 tbsp cinnamon (for coating)

Instructions:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat.
2. In a large bowl, whisk together the the flour, baking soda, salt, and the cream of tartar.
3. In a separate bowl, beat the butter and sugar together until the mixture is light and fluffy. Add the eggs in one at a time, beating the egg into the sugar and butter mixture completely before adding the second egg. Add in the vanilla and mix until smooth.

   

   

   

   

   
   
4. Add the dry ingredients to the wet ingredients and mix it up! 
5. In a plate, mix the 3 tbsp sugar and 2 tbsp of cinnamon.
6. Roll the snickerdoodle dough into 1/2 inch balls, and roll them around in the cinnamon and sugar mixture!
7. Place on a cookie sheet, about 1 inch apart.
8. Bake for about 6 minutes.
9. Let cool completely. 

P.S. I made 2 batches of these mini snickerdoodles. Want to guess how many cookies that yielded? 178!!!! 🙂 So excited!