Snickerdoodle Cookies

Makes 16 cookies, about 65g each

Ingredients

• 1 cup butter, softened

• 1 2/3 cups granulated sugar

• 2 eggs

• 2 3/4 cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 3/4 teaspoon salt

Cinnamon Sugar

• 1/4 cup granulated sugar

• 2 tablespoons cinnamon

Directions

1. In a stand mixer fitted with the paddle attachment, or by hand, beat the butter and sugar together until light and creamy. Add the eggs and mix again until combined.

2. In a separate bowl, sift together the flour, baking soda, cream of tartar, and salt. Mix to combine.

3. Add the dry ingredients to the butter mixture and mix until a dough forms.

4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.

5. Preheat the oven to 400°F and line two baking sheets with parchment paper.

6. Once the dough is chilled, roll it into balls. I like to weigh out 65g of dough per cookie, which is about 4 tablespoons.

7. In a small bowl, combine the sugar and cinnamon.

8. Roll each dough ball in the cinnamon sugar mixture, then place on the prepared baking sheets about 2 inches apart.

9. Bake for 10 minutes, or until the cookies are lightly golden and the edges are set. Allow them to cool for 5 minutes before moving to a cooling rack.