Snickerdoodles

Name: Snickerdoodles
Total time: PT0D0H0M
Yield: makes 48 Cookies
Ingredients: 3 cups flour; 2 tsp. cream of tartar; 1 tsp. baking soda; 1 ⁄ 4 tsp. kosher salt; 1 3 ⁄ 4 cups sugar; 16 tbsp. unsalted butter, at room temperature; 5 tsp. ground cinnamon; 1 1 ⁄ 2 tsp. vanilla extract; 2 eggs

Serves
makes 48 Cookies

ANDREÉ BARANOWSKI

The ample amount of butter in these soft, chewy cookies draws out and enhances the flavor of the cinnamon.

Ingredients

3 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¹⁄₄ tsp. kosher salt
1 ³⁄₄ cups sugar
16 tbsp. unsalted butter, at room temperature
5 tsp. ground cinnamon
1 ¹⁄₂ tsp. vanilla extract
2 eggs

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Instructions

Step 1

In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. Using a handheld mixer on medium speed, beat 1 1⁄2 cups sugar and the butter together in a medium bowl until pale and fluffy, 2 minutes. Add 2 tsp. cinnamon and the vanilla; beat for 1 minute more. Add eggs one at a time, beating well after each addition. Add reserved dry ingredients; mix on low speed until just combined. Refrigerate dough for 30 minutes.

Step 2

Heat oven to 375°. Combine remaining sugar and cinnamon in a small bowl. Remove dough from refrigerator and, using a 1-tbsp. measure, spoon out 48 portions, rolling each portion into a 1" ball as you go. Roll each ball in cinnamon–sugar mixture to coat. Arrange dough balls 2" apart on 2 parchment paper–lined baking sheets. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool.

In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. Using a handheld mixer on medium speed, beat 1 1⁄2 cups sugar and the butter together in a medium bowl until pale and fluffy, 2 minutes. Add 2 tsp. cinnamon and the vanilla; beat for 1 minute more. Add eggs one at a time, beating well after each addition. Add reserved dry ingredients; mix on low speed until just combined. Refrigerate dough for 30 minutes.
Heat oven to 375°. Combine remaining sugar and cinnamon in a small bowl. Remove dough from refrigerator and, using a 1-tbsp. measure, spoon out 48 portions, rolling each portion into a 1" ball as you go. Roll each ball in cinnamon–sugar mixture to coat. Arrange dough balls 2" apart on 2 parchment paper–lined baking sheets. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool.