Snickerdoodles. Their crunchy exterior and soft buttery interior make for cookie perfection. Plus, it’s fun to say.
I halved the recipe from Smitten Kitchen and adjusted the amount of cinnamon in the sugar topping to about 1/4 of what is called for in the full recipe. (That sounds intentional, but really I ran out of cinnamon.) You can find the adapted recipe here.
The snickerdoodles almost didn’t make it up on the blog because my husband and I (okay, it was mostly me) ate all but two of them before I got my act together to photograph these beauties.