Snickerdoodles

Snickerdoodles

Makes about 3 dozen cookies

Ingredients

1 1/2 cups all purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

3/4 cup plus 2 tablespoons sugar

1 large egg

1 tablespoon ground cinnamon

1. Sift the flour, cream of tartar, baking soda, and salt into a large mixing bowl and set aside.

2. Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about three minutes.

3. Add 3/4 cup sugar and mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.

4. Add the egg and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.

5. Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour and scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.

6. Remove the dough from the bowl and wrap it in plastic wrap. Let chill in the refrigerator for at least and hour or up to 3 days.

7. While dough is chilling, preheat the oven to 350. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.

8. Remove the chilled dough from the refrigerator and scoop or roll into balls about 1 tablespoon in size. At this point, the cookie dough can be frozen in an airtight container for up to 1 month.

9. When ready to bake, mix 2 tablespoons sugar with the cinnamon in a small bowl. Roll each ball of dough gently in the bowl to coat with the cinnamon sugar mixture.

10. Place the balls of dough about 1 inch apart on the prepared pans. Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm (the cookies will remain fairly light in color). Remove the cookies from the oven, let them cool slightly on the pans, then transfer the to a wire rack to cool to room temperature (or serve warm).