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SNICKERDOODLES

Boy Eats World!
by David Lawrence

However ridiculous the name, I include these cookies here without embarrassment. They were a staple in my house growing up, and to this day, the mere mention of a snickerdoodle makes me smile.
Makes about 20 cookies


Ingredients
• 2 sticks unsalted butter, room temperature
• 1 1/2 cups sugar, plus 2 teaspoons
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon


Directions
In the bowl of a freestanding mixer fitted with a paddle attachment or with a handheld electric mixer, cream together the butter and 1 1/2 cups sugar. Add in the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla and mix until well incorporated.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. With the mixer on low speed, add the dry ingredients to the wet ingredients, mixing until the dough comes together. Cover the bowl with plastic wrap and place in the refrigerator to chill for 1 hour.

Preheat the oven to 350°F.

Line a sheet pan with parchment paper. In a small bowl, stir together the cinnamon and the remaining 2 teaspoons sugar. Roll the dough into balls about the size of a walnut and coat each one in the cinnamon sugar. Place on the prepared pan about 2 inches apart and bake until puffed, lightly golden, and cracked on the top, 10 to 12 minutes.

 

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