Snickerdoodles

INGREDIENTS

• 1 ¼ cups flour
• 1 tsps cream of tartar
• ½ tsp baking soda
• 1/4 tsp salt
• ¾ cup sugar
• 1 tsp vanilla
• ½ cup butter – softened
• 1 egg – room temperature
• 1 tb ground cinnamon – or to taste
• 1 tsp cream of tartar
• extra sugar and cinnamon – for rolling

METHOD

1. Cream butter and sugar until light and fluffy.
2. Beat in egg.
3. Sift all dry ingredients together and add to creamed mixture and mix in very well.
4. Refrigerate for at least 1 hour or even overnight.
5. Preheat oven to 375º Convection or 400º Regular Oven.
6. Line a baking sheet with parchment paper.
7. Whisk cinnamon and the sugar (your choice of amounts) in a separate bowl.
8. Using a 1-inch ice cream scoop, portion out cookies and roll into little balls, the size of large walnuts, using your hands.
9. Roll the balls in the cinnamon-sugar mixture and place on prepared baking sheet.
10. Space them apart as they will spread while baking.
11. Bake just until edges are slightly browned and firm but the centers are puffed, about 8-10 minutes.
12. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Buon Mangiati!