Snickerdoodle Cookies

2 1/4 cup AP flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp table salt
1 cup butter (2 sticks)
1 1/2 cup sugar
2 large eggs
1 Tbsp ground cinnamon
3 Tbsp sugar

Adjust oven racks to upper- and lower-middle positions and heat oven to 400. Line cookie sheets with parchment.

Whisk flour, cream of tartar, baking soda, and salt together in a medium bowl. In a stand mixer (or with a hand mixer), cream together the butter and 1 1/2 cup sugar. Add the eggs, and beat until combined. Add the dry ingredients and beat until just combined.

Mix the cinnamon and 3 tablespoons sugar in a shallow bowl. Using 1 1/2 to 2 tablespoons of dough at a time, roll dough into a ball, then coat in the cinnamon-sugar. Place well-spaced on the cookie sheets (at least 3 inches apart, they spread quite a bit).

Bake for 9 to 11 minutes, rotating top to bottom and back to front halfway through. Cool on cookie sheet for 2 minutes, then move to a rack to finish cooling.

Yield: about 30 cookies.

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