Snickerdoodles
Makes 3 dozen 2-inch cookies
Ingredients
For the cookie dough
- 420 g all-purpose flour (3 cups)
- 8 g cream of tartar (2 tsp)
- 6 g baking soda (1 tsp)
- 1/4 tsp kosher salt
- 300 g granulated sugar (1 1/2 cups)
- 230 g unsalted butter, room temperature (2 sticks or 1 cup)
- 2 large eggs
- 8 g pure vanilla extract (1/2 Tbs)
For the cinnamon sugar
- 45 g granulated sugar (3 Tbs)
- 8 g ground cinnamon (1 Tbs)
Instructions
- Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter on medium speed until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating to incorporate completely before adding the next.
- Add vanilla extract and beat in completely.
- Add the flour mixture in two additions, mixing on low until just incorporated, about 15 seconds. Use a rubber spatula to ensure no unmixed flour remains at the bottom of the bowl.
- In a small bowl, mix together sugar and cinnamon.
- If possible, use a small ice cream scoop to portion out 1 1/2 tablespoons of dough and roll in cinnamon sugar mixture. Place on baking sheets leaving 2 inches of space between cookies.
- Bake for about 17 minutes, rotating the sheets from top to bottom and front to back halfway through.
- Let cookies cool on baking sheets for 4 minutes before transferring to a baking rack to cool completely.