Vanilla Bean Snickerdoodles

Adapted from Joy the Baker cookbook, page 220

Yield - 3 dozen cookies

2 sticks unsalted butter, room temperature

1 1/2 cups sugar

2 3/4 cup flour

2 teaspoons cream of tartar

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1 vanilla bean, split with the seeds removed

For rolling

1/3 cup sugar

1 tablespoon cinnamon

  1. Beat together the butter and sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 4 minutes.
  2. Meanwhile, sift together the flour, cream of tartar, and soda onto wax paper, set aside.
  3. Add the eggs one at a time to the butter and beat until well combined.  Beat in the vanilla and vanilla seeds.  
  4. Scrape down the bowl and add the flour mix and then mix on the lowest speed.  Mix until just combined.
  5. Place the batter in the fridge for 30 minutes.
  6. Preheat the oven to 350 F and mix together the remaining sugar and cinnamon.
  7. Use a 2 tablespoon scoop to portion out the dough.  Roll each piece of dough into the cinnamon-sugar and place on a parchment lined baking sheet.
  8. Leave about 2 inches of spaces between each dough ball.
  9. Bake 10 minutes and then let cool on the cookie sheet before transferring to a rack to cool completely.