Snickerdoodles are such a great cookie this time of year. I think its something about the cinnamon that just screams the coziness of the season. I love the tanginess the cream of tartar gives these cookies as well. They are chewy, soft, and a little bit spicy. So good. 

Ingredients: 

1 cup butter, room temp

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 tsp cream of tartar

1 tsp baking soda

3/4 tsp salt

For rolling: 

1 tbs cinnamon

1/4 cup sugar 

Directions:

Preheat oven to 400 degrees. Mix all ingredients in mixer. Roll into 1 1/2 inch balls, then mix together your cinnamon and sugar, and roll the balls in that until their entire outside is coated. Then bake for 8 minutes. 

These cookies are the perfect texture, a delightful soft and chewy cookie perfect for fall. 

If a snickerdoodle made a baby with shortbread, this recipe would be that baby. These have the buttery crunch of shortbread, but all of the flavor of your favorite snickerdoodle. What's not to love? Also, a major plus for this recipe? You still get the goodness of "cookies" but without the annoying need to watch the oven and cook several batches of dough. I love how easy and low fuss these bars are and I hope you will too. 

Ingredients: 
2 cups butter, room temperature
1 cup powdered sugar
3 cups flour
1/2 cup cornstarch
1/4 cup lavender sugar (found HERE)
2 tsp cinnamon 

Directions:
Preheat oven to 325. Mix together your butter and sugar until fluffy. Add your flour and cornstarch. Spread over a greased 10x15 cookie sheet. Mix together your lavender sugar and cinnamon, then sprinkle over dough. Bake for about 35 minutes until the bars are set. Cut into bars before cooled. 

Enjoy!