Hi Ya'll! When you want to make cookies, but are sick of oatmeal raisin (god forbid!) and have no chocolate chips, what do you do? Make Snickerdoodles of course! This is another fabulouse recipe from my Flour cookbook! I have loved all the recipes I've tried so far. Look for another one later this week!
1 cup of unsalted butter, room temp
1 1/2 cups granulated sugar, plus 1/2 cup for coating
2 eggs, room temp
2 1/2 cups unbleached All-Purpose Flour
1 teaspoon Baking Soda
2 teaspoons Cream of Tartar
1/4 teaspoon kosher salt
1/4 cup ground cinnamon for coating
Using your stand mixer, with the paddle attachment, cream together the butter and sugar on medium speed. Beat for 4-5 minutes, occasionally scraping down the side of the bowl. When the mixture is very fluffy, slowly add the eggs. Beat in the eggs for 2-3 minutes or until combined.
Sift together the flour, baking soda, cream of tartar and kosher salt. On low speed, add the flour mixture to the butter mixture a little at a time. Beat until the flour and butter are incorporated and the dough starts to come together.
Wrap dough tightly in plastic wrap. Store in the refrigerator for 3-4 hours. For best results, let rest 24 hours.
When ready to bake the cookies, preheat the oven to 350. Mix together the remaining sugar and cinnamon. Roll into balls and drop into the cinnamon sugar and roll them to ensure even coating. Place on cookie sheet and smoosh with the palm of your hand.
Bake for 14-16 minutes . The cookies should be slightly brown on the edges but still soft in the center. Let cool for about 10 minutes on the baking sheet, then transfer to a wire cooling rack.