Snickerdoodles

I can't believe I never had, or made, these cookies years ago.
A friend of mine told me about these buttery cinnamon sugar cookies.

Ingredients

  • 1 c. butter, room temperature
  • 3/4 c. white sugar
  • 1/2 c. light brown sugar
  • 1 egg, plus 1 yolk
  • 1 Tbls. vanilla
  • 2 3/4 c. unbleached white all-purpose flour
  • 1 t. baking soda
  • 1 t. cream of tartar
  • 1/2 t. kosher salt
  • 1 t. ground cinnamon

Cinnamon Sugar Mixture

  • 1/4 c. white sugar
  • 1 Tbls. ground cinnamon

Instructions

In a large bowl, using an electric mixer, combine butter and white and brown sugars; mix on medium speed until light and fluffy (2-3 minutes). Add the egg, the yolk and vanilla then mix for 1 minute, scraping the sides of the bowl as necessary.

By hand, stir in flour, baking soda, cream of tartar, salt and cinnamon; mixing just until combined. I like to refrigerate my cookie dough for a few hours before baking, but you don't have to.

In a separate small bowl, make the cinnamon sugar mixture to roll cookie dough in. Combine the cinnamon and sugar, stirring until evenly combined. Cover and set aside.

When ready to bake, use a medium cookie scoop, portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated. Place on a baking sheet, lined with parchment paper, about 2- inches apart.

Bake at 350 degrees for 10-12 minutes, turning cookie sheet halfway through baking. Baking 11 minutes seems to be perfect, but oven temps do vary. Bake until edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.

Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack lined with paper towel to absorb the grease, to cool completely.

Store airtight for up to 3 days.

NOTE: These are a soft cookie, but if you prefer more crispy, just bake a little longer.