Snickerdoodles (Revisited)
from here
Yield: 16-18 cookies
Ingredients
1/2 c. butter (1 stick), softened
1/2 c. granulated sugar
1/3 c. brown sugar
1 egg, room temperature
1/2 tsp. vanilla
1 1/2 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cream of tartar
For rolling:
2 tbs. granulated sugar
1 tbs. cinnamon
Directions
1. In a medium sized bowl, combine the dry ingredients: flour, salt, baking soda, and cream of tartar. Set aside.
2. In another medium sized bowl, cream together the butter and sugars. Add the egg and vanilla. Beat until smooth.
3. Add the dry ingredients to the wet ingredients and mix well. It's going to look very dry for a while, but keep mixing. Now would be a good time to use your fingers, if you aren't squeamish about that sort of thing.
4. Wrap the dough tightly in saran wrap and place in the fridge for 30 to 60 minutes.
5. Preheat the oven to 300 degrees.
6. In a small bowl, mix the rolling ingredients: sugar and cinnamon.
7. Take a golf ball sized amount of dough and roll it into a ball. Drop it in the bowl with the sugar and cinnamon mixture and roll around until coated. Flatten cookie dough gently with the palm of your hand. Place on ungreased cookie sheet.
8. Bake cookies for 12-14 minutes and no more. Leave on the baking sheet for 3-4 minutes. They may seem undercooked when you take them out of the oven, but they will continue to cook on the cookie sheet.
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