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Author Notes: We love the word snickerdoodle -- it’s so much more fun to say than “sugar cookie.” Cinnamon makes this perky. The butter and sugar come through here, with a dash of salt to wake up the simple pleasure. —Natasha Case
Makes 20 to 24 cookies
- 16 tablespoons unsalted butter
- 1 1/2 cups plus 3 tablespoons granulated sugar
- 3 eggs
- 1 teaspoon natural vanilla extract
- 1 tablespoon ground cinnamon
- 2 1/2 cups sifted all-purpose flour (sift before measuring)
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Mix the wet ingredients: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
- Pour cooled butter into a large bowl. Add 1 1/2 cups of sugar and whisk to combine. Whisk in eggs, one at a time, then whisk in vanilla. Whisk until mixture has consistency of wet sand. Set aside.
- Mix the dry ingredients: In a small bowl, whisk cinnamon and remaining 3 tablespoons sugar. Set aside.
- In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.
- Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine.
- Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 325° F, with racks in the oven's lower and upper thirds. Line two half-sheet baking pans with parchment paper.
- Form dough into balls about the size of whole walnuts and roll them in the reserved cinnamon sugar mixture. Set cookie balls 2 inches apart on prepared baking sheets.
- Bake for 12 to 14 minutes, or until edges are light brown and centers are still wet; don’t overbake.
- Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving, or used to make ice cream sandwiches.
- This recipe is a Community Pick!