SNICKERDOODLES
Yields 2-3 dozen
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 2/3 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Coating:
- 1/4 cup sugar
- 1 1/4 tablespoon cinnamon
Directions
- Mix together flour, cream of tartar, baking soda and salt in a large bowl, and set aside.
- In a large bowl or mixer, cream together the butter and sugars on medium speed until light and fluffy. About 3-5 minutes.
- Reduce speed and beat in eggs, one at a time. Then pour in vanilla extract.
- Scrape down the sides of the bowl and make sure everything is completely incorporated.
- Gradually add in the dry ingredients, mixing until just combined.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes, or until chilled.
- In a small bowl, combine coating ingredients and toss together. Set aside.
- Preheat oven to 400 F and line your baking sheets with parchment paper.
- Using a small ice cream scoop or a tablespoon, scoop cookie dough out into balls and roll each one in sugar coating mixture.
- Transfer to lined baking sheet and repeat with remaining cookies.
- Place in oven and bake for 8-10 minutes, or until cookies are puffed up and golden.
