Recipe: Egg and Nut Free Snickerdoodles

These are the cookies that I brought to the play date yesterday. I knew right away they were a keeper.  After Caleb took his first bite he said "mmmmmmmmm!" and started nodding his head up and down as if to say "oh yeah, these are good!" He absolutely loves these cookies and I am going to make another batch to bring on our trip out east. Make sure you don't over bake them, they are so deliciously soft and chewy if you bake them for just 12 minutes.  Seriously, these are the softest cookies I've ever tasted!

Snickerdoodles
1/2 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1/4 cup applesauce
1/2 t. vanilla
1 1/2 cups unbleached all purpose flour
1/4 t. salt
1/2 t. baking soda
1/4 t. cream of tartar
2 T. sugar
1 t. cinnamon

Beat the butter and sugars until creamy. Add the applesauce and vanilla and continue beating until mixed. The batter will look a little lumpy at this point. Whisk together the dry ingredients in a separate bowl and add to the wet ingredients. Mix until incorporated. Chill the dough for 30-60 minutes.

Preheat the oven to 300. In a small bowl, combine the 2 T. sugar and 1 t. cinnamon. Take about 2 T. of dough and roll into a ball. Roll the ball into the cinnamon sugar, flatten it and place it on an ungreased cookie sheet. Repeat for remaining cookies. Bake the cookies for 12-14 minutes and no more. Makes about 16 cookies.