That is the email I recently came across, saved in my recipes folder, from over two years ago. My youngest sister Renatta has a reputation for her fabulous cookies...these snickerdoodles, but also some of the best chocolate chip cookies I've ever had (note to self: email her for that recipe!). I remember making the snickerdoodles after she emailed me the recipe, but I hadn't since. As soon as I opened the email, I knew exactly what my next cookie was going to be!

Though I have no idea what "cooking book" Renatta got her recipe from, this is a solid snickerdoodle recipe. It had been awhile since I'd had a snickerdoodle and I enjoyed making them. Ironically enough, Renatta called me as I was mixing up the dough...we had a little laugh about her apparent confusion when it came to emailing recipes!

These cookies are soft and chewy with a light cinnamon flavor. Watch them carefully and don't overbake them. Ryan took these in for his co-workers who mentioned that I hadn't made them anything lately...I then received the following email from him (I was away on travel):



I call that a success! Thanks Renatta for a great recipe :)

*makes about 6 dozen cookies (recipe can be halved)

-3 3/4 cups flour

-1/2 tsp baking soda

-1/2 tsp cream of tartar

-1/2 tsp salt

-1 cup butter

-2 cups sugar

-1/4 cup milk

-2 eggs

-1 tsp vanilla

-3 tbsp sugar + 1 tsp cinnamon to roll cookies in

1. Preheat oven to 375F and line baking sheets with parchment paper.

2. In a medium sized bowl, stir together flour, baking soda, cream of tartar, and salt. 

3. In a mixing bowl, beat butter for 30 seconds. Add sugar and beat until fluffy. Add eggs, milk, and vanilla, beating well. 

4. Mix dry ingredients into mixing bowl, beating until well combined.

5. Roll dough into 1-inch balls before rolling in the cinnamon sugar mixture to coat. Place balls 2 inches apart on prepared baking sheets. Using the bottom of a drinking glass, flatten cookies slightly.

6. Bake for 6-7 minutes, or until light golden.