Snickerdoodles
Cinnamon-sugar spiced cookies
Equipment
- 1 standing mixer
- 1 Silpat mat
Ingredients
Cinnamon-sugar topping
- 2 T. sugar
- 2 t. cinnamon
Cookie dough
- 1 c. unsalted butter (or lard)
- 1½ c. sugar
- 2 large eggs
- 2¾ c. flour
- 2 t. cream of tartar
- 2 t. baking powder
- ¼ t. salt
Instructions
- Preheat oven to 400° F. Line baking sheet with parchment paper or Silpat mat.
- Make topping by mixing sugar and cinnamon together, and set aside.
- In a separate bowl, sift together flour, cream of tartar, and baking soda, and set aside.
- In a standing mixer, cream together butter (or lard) and sugar until light and fluffy
- Beat in eggs, one at a time, until well-mixed.
- Add flour mixture to butter mxture, mixing thoroughly
- Roll dough into balls, using about 2 teaspoons of dough for each ball.
- Roll balls in topping mixture and place on prepared baking sheet.
- Bake for 8-10 mins. or until just lightly browned (but still soft).
- Allow cookies to cool on baking sheet for 1-2 mins. then transfer to baking rack until completely cooled.
- Store in airtight container for up to 1 week at room temperature.
