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Snickerdoodles: Preheat
your oven to 400 degrees F (200
degrees C) and place the oven rack in the center of the oven. Line two baking sheets
with parchment paper.
Cinnamon Sugar Coating: In a shallow
bowl mix the sugar with the cinnamon.
Snickerdoodles: In a
large bowl whisk the flour with the baking soda, cream of tartar, and salt.
In the bowl of your electric stand mixer,
fitted with the paddle attachment
(or with a hand mixer),
beat the butter until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, beating well after
each addition. Scrape down the sides and bottom of your bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat until
incorporated. If the dough is really soft, cover and refrigerate until firm (about one
hour).
To form each cookie into a 2 inch
(5 cm) round ball, use 40 grams of dough. Then roll the balls of dough in the
cinnamon sugar and place on the prepared baking sheet, spacing about 3 inches (7.5 cm)
apart. Then, using the bottom of a glass, gently flatten each cookie into a 3
inch (7.5 cm) round.
Bake the cookies for about 7 -
9 minutes,
or until they are just firm around the edges, but the
centers of the cookies will still be soft. Remove from oven
and place on a wire rack to cool.
Can store in an
airtight container, at room temperature, for about two weeks or they can be
frozen.
Makes about 24 cookies.
Scan for Demonstration Video |
