Christmas Cookie #20: Ma Kauffman's Snickerdoodles

In the months leading up to my wedding, I lived with one of my dearest friends, Erin. We met and became instant friends in college. So, when she offered to let me live with her while Jason and I were preparing to move into our home, I jumped at the chance.

Looking back on the time in our apartment - that incredibly special time leading up to my wedding day - there is no one that I would have rather spent those days with than Erin.

One of the things I loved about living with Erin was her Mom's cooking that she would send back to our apartment with Erin on Sunday nights. There was one thing I would beg Erin to bring back with her every time she went home - Ma Kauffman's Snickerdoodles.

These cookies are a small slice of heaven. They are crunchy on the outside and soft and chewy on the inside. They are - hands down - the best Snickerdoodles I have ever tasted. Erin's mom comes from a long line of Italians that can cook. And, when I say they can cook - let me tell you - they. can. cook.

When I told Jack what these cookies were called today, he said, "like Lincoln." I laughed out loud - because indeed, we call Lincoln, our "Doodlebug". These cookies will forever remind me of Erin, my dear, dear friend. And now, of my tiniest boy. My Lincoln.

Our lesson: We love our baby, Lincoln. We are so thankful to God that he is part of our family this Christmas.

Ma Kauffman's Snickerdoodles

1 cup sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons sugar
2 1/2 teaspoon cinnamon

Preheat oven to 375 degrees.

Cream sugar and butter. Beat in egg and vanilla. Combine flour, salt, baking soda, and cream of tartar together; add to butter mixture.

In a small bowl, combine 2 tablespoons sugar and cinnamon.

Shape dough into 1-inch balls. Roll in sugar/cinnamon. Place balls on greased cookie sheets two inches apart. Bake at 375 degrees for 8 to 10 minutes.