Snickerdoodles

These are some of my favorite cookies. Come to think about it, I have a lot of favorite cookies. Molasses Crinkles, Snickerdoodles, Chocolate Chip Oatmeal Cookies, Ginger Molasses, et cetera and so on.

But THESE. These are cinnamon-sugar good. The consistency of cake and the outer crunch of cinnamon sugar. Oh, man.

Snickerdoodles.

Snickerdoodles
Inspired by Smitten Kitchen

2 3/4 c A-P flour
2 t cream of tartar
1 t baking soda
1/4 t salt
16 T (or 2 sticks) butter
1 3/4 c sugar
2 large eggs
1/4 c sugar
2 T ground cinnamon

Sift flour, cream of tartar, baking soda, and salt together.

Cream sugar and butter. Beat until fluffy, which will take about 2 minutes. Scrape down the sides and add the eggs; beat to combine.

Add the dry ingredients in three installments, beating well each time.

Let the dough chill for at least an hour or overnight.

Once the dough is chilled, preheat the oven to 400 degrees F. Mix together cinnamon and sugar.

Roll the dough into balls 1 inch in diameter.

Place cookies on cookie sheet two inches apart, and bake until the tops begin to crack, about 10 minutes. After 5 minutes, rotate the cookie sheet.

Let the cookies cool on a rack before enjoying.

 

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