September Snickerdoodle Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 tsp. vanilla
- 2 3/4 cup flour
- 1 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 3/4 tsp. Salt
Ingredients Cinnamon-Sugar Mixture:
- 1/4 cup sugar
- 1 1/2 Tbsp. cinnamon
Directions:
- Preheat oven to 350 F.
- In a large mixing bowl, cream butter and sugar for 4 to 5 minutes until light and fluffy. Scrape the sides of the bowl and add eggs and vanilla. Cream for 1 to 2 minutes longer.
- Stir in flour, cream of tartar, baking soda and salt, just until combined. Wrap dough and refrigerate for 20 to 30 minutes.
- In a small bowl, stir together sugar and cinnamon. Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring balls are completely covered.
- Place on a parchment-paper-lined baking sheet. Press down in the center of the balls to flatten cookies.
- Bake for 9 to 11 minutes. Let cool for several minutes on a baking sheet before removing from the pan.
