"Super Soft Snickerdoodles"

I recently stumbled across this (aptly titled) "Super Soft Snickerdoodle Cookies" recipe, and I must say they are amahhhzing! (Happy Endings anyone?)

Please, you have to try these! They are so delicious, very easy to make, and - as promised - super soft :>)  I made them last week, and we devoured them...Since there are only 2 of us at home, I tend to halve recipes.  It makes for a few less cookies that Billy and I end up consuming.  

One great tip with these cookies is to under bake them a little..it helps them stay moist and chewy.

Snickerdoodles

1 cup (2 sticks) unsalted butter

1/2 cup dark brown sugar

1 cup white sugar

3 cups flour

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla extract

For the cinnamon sugar:

1/4 cup white sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.

The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.