Snickerdoodles
From inthekitchenwithkath.com
(Adapted, barely, from Joanne Chang's Flour cookbook)
Makes about 30 cookies
1 cup (2 sticks/228 grams) unsalted butter, at room temperature
1½ cups (300 grams) sugar, plus ¼ cup (50 grams) for coating
2 eggs
2½ cups (350 grams) unbleached all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
2 teaspoons cream of tartar
2 Tablespoons (15 grams) ground cinnamon
1. Cream together the butter and 1½ cups sugar. If using a stand mixer, cream them for 5 minutes on medium speed. If using a hand mixer or spoon, cream them for 10 minutes. Scrape the bowl with a spatula now and then to make sure everything is getting incorporated.
2. Add the eggs and mix for 2 or 3 minutes.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. (Original recipe calls for sifting them together. I didn’t do that.)
4. Slowly add the flour mixture to the butter/sugar mixture. Beat just until it’s evenly mixed; don’t over-mix.
5. Put the dough in a bowl. Cover tightly with plastic wrap and refrigerate overnight.
6. The next day, preheat the oven to 350˚.
7. Combine the ¼ cup sugar and 2 Tablespoons cinnamon in a small bowl.
8. Roll the dough into small balls. Roll each ball in the cinnamon/sugar mixture and put them about 3 inches apart on the baking sheet.
9. Flatten them slightly with the palm of your hand.
10. Bake for about 15 minutes. (Timing depends on a lot of factors. Check them after 12 minutes to see how they’re doing. They’re done when they’re slightly browned around the edges and still a bit soft in the center.)
11. Let them cool on the baking sheet for about 5 minutes, and then remove to a wire rack to cool.