Sweet Treats Saturday: Snickerdoodles

Sugar cookies coated in cinnamon and sugar? What could be better??

I had all of the ingredients for this quick dessert handy, and a hungry houseguest.

These were a little crispier than the Snickerdoodles I've had in the past. The recipe wasn't kidding when it said do not overcook.  I recommend erring on the side of 8 minutes (depending on your oven heat) but regardless, they still cool pretty crispy.  They're still delicious and the leftovers that I brought to work were gone before noon.

Snickerdoodles
Adapted from Martha Stewart

Ingredients:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. 

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.

The cinnamon and sugar mixture on the right. Ready to coat the cookie dough!

Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (do not look for a brown cookie - that means it's cooked too long), about 8-10 minutes.

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