Snickerdoodles

By Cyndi645

Williams Sonoma Recipe

Ingredients

• 16 T (2 sticks) unsalted butter, room temp
• 2 cups sugar
• 2 eggs
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 2 tsp cream of tartar
• 1/4 cup ground cinnamon

Preparation

Step 1

Using a stand mixer fitted with the flat beater cream together the butter and 1 1/2 cups of the sugar on medium speed until mixture is light and fluffy, about 5 minutes. Beat in the eggs on medium speed until thoroughly combined 2 to 3 minutes. Scrape the bowl to make sure they are incorporated.

In medium bowl sift together the flour, baking soda, salt and tartar. On low speed slowly blend the flour mixture into the butter mixture and mix until dough is evenly mixed.

Preheat oven 350 degrees.

In a small bowl, stir together the remaining 1/2 cup sugar and cinnamon. Drop the dough by rounded T into the cinnamon mixture and roll to coat. Place the coated balls on baking sheet, spacing them about 3 inches apart. Flatten each ball slightly with palm of your hand.

Bake until the cookies are golden brown but still slightly soft in center, about 12 minutes. Cool on rack.

Store in airtight container for up to 3 days. Makes about 2 dozen cookies.