Snickerdoodles

17 May

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These are the cookies of my childhood. And they make me so very happy — butter, cinnamon and sugar. What else could you want?

INGREDIENTS
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

DIRECTIONS

1. Preheat oven to 400°F. Line baking sheets with parchment paper or a baking mat.

2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended. (I sometimes use my hands to help bring the dough together.) Chill the dough for at least 30 minutes.

5. While the dough is chilling, mix together the sugar and cinnamon in a small bowl.

6. Form 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat. Place on cookie sheet about 2 inches apart and bake 8 to 10 minutes, or until set but not too hard.

7. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

Adapted from Allrecipes and Brown Eyed Baker

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