- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 2 large eggs
- 1 3/4 cups sugar, divided, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- In a large bowl, sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Shape into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or overnight.
- Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
- Remove dough from refrigerator, if it was allowed to chill overnight, let sit at room temperature for 10 minutes. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart
- Bake until center is just set and begin to crack, 10 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Yields: 4 dozen
Note: If making these for the Snickerdoodle cupcakes, roll a teaspoon of dough instead of a tablespoon. Bake for 7-8 minutes.
Printed From: www.sweetpeaskitchen.com