Snickerdoodles

Snickerdoodles

• 1 ½ cups flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 10 tablespoons butter at room temperature
• ¾ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 2 tablespoon ground cinnamon
• ¼ cup sugar

1. Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
2. In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
3. In a small bowl, combine the remaining ¼ cup sugar and the cinnamon. Roll the dough into small balls (about a tablespoon), then roll each one in the cinnamon-sugar mixture. (I needed more cinnamon-sugar)
4. Put the dough balls on parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Let cool on the cookie sheets for 2 minutes before transferring to wire racks to cool completely.

From the NY Times recipe collection