Snickerdoodles
Servings: 30 cookies
Ingredients
- 2 3/4 cups (388g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 2 1/2 Tbsp (35g) granulated sugar
- 2 1/2 tsp (5g) ground cinnamon
Instructions
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In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined. Mix in egg then blend in egg yolk and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined. In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon. Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat. Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less).
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Preheat oven to 350 degrees during last 15 minutes of cookies chilling. Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled). Bake cookies in preheated oven 9 1/2 – 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked). Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.
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Recipe source: inspired by my sugar cookies
