Superbowl Snickerdoodles

February is a busy food month.  There is of course Valentine's Day, where anything chocolate rules.  However, let's not forget other fun culinary opportunities such as the Olympics (definitely need snacks while watching those), Chinese New Year and of course, to kick things off this Sunday -  the Super Bowl.

Usually Super Bowl snacks are spicy and salty, basically anything that will go well with beer.  But everything savoury needs a little sweet stuff for balance.  These Snickerdoodles are a great addition to any Super Bowl meal.  They are not too sweet, easy to make, and addictive to eat. 

1/2 cup salted butter, softened

1/2 cup + 2 Tbsp white sugar

1/3 cup coconut palm sugar**

1 egg

1 tsp vanilla

1 1/2 cups flour

1/2 tsp baking soda

1/4 tsp cream of tartar

1 tsp cinnamon

Preheat oven to 350 F degrees.  In a small bowl combine the cinnamon with the 2 Tbsp of white sugar and set aside.  In a large bowl cream the butter with the remaining (1/2 cup) white sugar and the coconut palm sugar.  Beat until well combined.  Add the egg and vanilla and mix until light and fluffy.  Add flour, baking soda and cream of tartar and mix until combined. Scoop out teaspoon size chunks of the batter and roll into balls.  Dredge each ball in the cinammon-sugar mixture and place on cookie sheet about 2 inches apart.  Bake for about 10-12 minutes. Allow to cool on cookie sheet before serving. 

**You can use brown sugar, but I always substitute coconut palm sugar for brown sugar whenever I can. 

Makes approximately 24 cookies.