Snickerdoodles

3/4 cup butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar, packed

1 1/2 teaspoons vanilla

2 eggs

3/4 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon cream of tartar

3 cups all-purpose flour

1/4 cup sugar

2 teaspoons ground cinnamon


1. Heat your oven to 350. Line 2 baking sheets with parchment paper or Sil-pat liners.


2. Cream together the butter, 3/4 cup sugar, and brown sugar. Add the vanilla and eggs, one at a time, mixing well after each. Add the salt, baking soda, and cream of tartar, and mix well; scrape down the sides of the bowl. Add half of the flour, mix well, and scrape down the sides of the bowl. Repeat with the remaining flour. Set the dough aside and let it sit for at least 15 minutes.


3. In a small bowl, mix together the 1/4 cup sugar and cinnamon. Using a standard cookie scoop (or you can use rounded tablespoon scoops) scoop the dough, roll the dough into balls with your hands, and then roll the balls in the cinnamon sugar.


4. Place the balls about 2 inches apart on the prepared baking sheets and bake for 8-10 minutes, or until the cookies are puffed in the center and just barely starting to brown around the edges. Remove from the oven and let the cookies sit on the baking sheet for 3 minutes before removing them to paper towels or wire racks to cool completely.


Makes about 36 cookies.

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