When I first looked at the recipe I thought that it was just a snickerdoodle. They are similar but calling them a sugar cream pie is a very accurate description. They are so soft, pillowy, & super creamy. When they first come out of the oven they are still on the raw side. Let them sit for a few minutes before you eat one and you might never make a regular snickerdoodle again.

Sugar Cream Pie from the Unites States of Cookies

Ingredients:

• 1 cup Salted Butter, room temperature
• 1 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 2 Eggs
• 1 teaspoon Vanilla
• 2 3/4 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
• 2 teaspoons Cream of Tarter
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 4 Tablespoons Granulated Sugar
• 1 Tablespoon Cinnamon
• 1 1/2 teaspoons Ground Nutmeg

Directions:

1. Cream the butter, 1 cup granulated sugar and brown sugar together.
2. Add eggs and vanilla and continue to beat until smooth and fluffy.
3. In a separate bowl, combine flour, cream of tarter, baking soda and salt.
4. Slowly add dry mixture to wet mixture and blend until combined.
5.  In a small bowl combine 4 Tablespoons granulated sugar, cinnamon and nutmeg.
6. Roll dough into balls and then roll in the sugar / cinnamon / nutmeg  mixture.
7. Place dough onto cookie sheets and place in the refrigerator for at least 1 hour to chill.
8. Preheat oven to 400 degrees farenheit.
9. Bake cookies for approximately 8-10 minutes until they are slightly brown around the edges.
10. Cookies will be extremely soft & undone so let sit for about 5 minutes on the baking sheet & then remove to cool completely. They will set up perfectly.