Snickerdoodles

I'm trying a variety of different cookie recipes, to see what I can play with and make healthier, and then eventually make vegan. This morning I woke up and had the idea to make Snickerdoodles, a cookie that I used to always make because it's easy and simple. When I looked at the recipe, I realized there wasn't anything that needed changing to make it more-healthy. It's not that bad. It can definitely be changed for vegan purposes, but I'll try that at a later date.


Source: Better Homes & Garden

Ingredients:
1/2 cup butter, softened*
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 cups all-purpose flour
2 tbsp sugar
1 tsp ground cinnamon^

Directions:
1. In a medium mixing bowl beat butter with an electric mixer on med to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping the sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour until easy to handle.
2. Combine the 2 tbsp of sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 mins or until edges are golden. Transfer to a wire rack and let cool.

*Time-Savings Tip: to soften butter in a pinch, I like to either roll the stick between my hands, using the heat & friction to warm it up quickly; or I will pop it into the microwave for 10 seconds - this will soften the butter but not melt it.
^Quick Tip: I like to use store-bought combined Cinnamon & Sugar, which saves me from having to mix it up myself like the recipe calls for here. It's not that big of a deal, but it's just a nice small thing that can help save time in a pinch.