SNICKERDOODLES
About thirty-six 3-inch cookies

Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

Whisk together in a medium bowl until well blended:

  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Beat in a large bowl until light and fluffy:

  • 2 sticks (8 oz or 225g) unsalted butter, softened
  • 1 ½ cups (300g) sugar

Add one at a time and beat until well incorporated:

  • 2 large eggs

Stir in the flour mixture until just combined. Combine in a small bowl:

  • ¼ cup (50g) sugar
  • 1 tablespoon ground cinnamon

Shape the dough into 1 ¼-inch balls, roll in the cinnamon sugar, and arrange about 2 ¾ inches apart on the prepared baking sheets. Bake until the cookies are light golden brown at the edges, 12 to 14 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheet for 2 or 3 minutes, then transfer to a wire rack to cool completely.

Own a physical copy? Find this recipe on page 769.

Cookies and Bars