Name: Snicker Doodles (cinnamon cookies)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 28 cookies, approximately
Ingredients: 1 1/2 cups (375 ml) sugar; 2 teaspoons (10 ml) ground cinnamon; 3 cups (750 ml) unbleached all-purpose flour; 1 teaspoon (5 ml) baking soda; 1 teaspoon (5 ml) cream of tartar; 1 pinch salt; 1 cup (250 ml) unsalted butter, softened; 1 teaspoon (5 ml) vanilla extract; 2 eggs

Ingredients

- 1 1/2 cups (375 ml) sugar
- 2 teaspoons (10 ml) ground cinnamon
- 3 cups (750 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) cream of tartar
- 1 pinch salt
- 1 cup (250 ml) unsalted butter, softened
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two or three baking sheets with parchment paper.
- In a plate, combine 45 ml (3 tablespoons) of the sugar with the cinnamon. Set aside.
- In a bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, cream the butter with the remaining sugar and the vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, add the flour mixture.
- With your hands, shape into 20-ml (4 teaspoons) balls. Roll in the cinnamon sugar. Shake to remove any excess and place on the baking sheets, spacing them about 2.5-cm (1-inch) apart. Bake, one sheet at a time, for about 12 minutes or until lightly browned. Will keep for 3 to 4 days in an airtight container at room temperature.

Snicker Doodles (cinnamon cookies)

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Ingredients

Preparation

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