20 MINS
COOK:
10 MINS
RESTING TIME:
30 MINS
SERVES: COOKIES 24
INGREDIENTS
SNICKERDOODLE COOKIES:
1 cup unsalted butter, softened to room temperature
1 1/4 cups white granulated sugar
2 tablespoons light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 3/4 cup flour, (all purpose or plain)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon salt
CINNAMON SUGAR:
5 tablespoons white granulated sugar
2 tablespoons ground cinnamon
INSTRUCTIONS
Preheat oven to 350°F (175°C).
In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.
Fold in flour, cream of tartar, baking soda and salt until just combined.
In a separate small bowl, combine sugar and cinnamon.
Cover dough and refrigerate for about 30 minutes (if time allows).
Roll cookie dough into balls (about 1 1/2 tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.
Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.
For thick cookies: spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.
For thin cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.
Bake for 10-11 minutes or until edges are golden.
Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.
NOTES
Cookies stay fresh at room temperature for 5-6 days stored in an airtight container.
