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.