Snickerdoodles -


2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces unsalted butter, at room temperature
1 3/4 cups sugar, plus more if desired for rolling
2 tablespoons ground cinnamon, plus more if desired for rolling
2 large eggs

Preheat the oven to 400°, oven rack should be in the middle of your oven.

Line baking sheets with parchment paper or silicone mats.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. Should you find the dough to be soft, refrigerate for an hour or so for an easier "scoop".

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. For medium size cookies, a small ice-cream scoop or large tablespoon to form balls of the dough, and roll in cinnamon sugar. Place approximately two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), for 5 minutes, rotate pan and cook for another 5 minutes (oven time and temperature vary depending upon your oven, go for 5 then maybe 3 or 4 if your oven runs hot).

Let hot cookies set for about 5 minutes then transfer to a cooling rack. "If" you actually have any cookies left, store them in an airtight container. Yum!

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