Yield: 30 cookies

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups self rising flour
For rolling:
1 tablespoons granulated sugar
2 tablespoons pink sugar
1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. Add flour and mix until combined.
Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
In a small bowl, combine the sugar with the cinnamon for the topping. Use a 1TBS ice cream scoop to form dough. Roll each ball in the cinnamon/sugar mixture and place on an ungreased cookie sheet. Cookies don’t spread much so 15 will fit on a 12×15 sheet. Bake the cookies for 17 minutes. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle and not the typical fluffy snickerdoodle.


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