These cookies are light and softish at first, though they tend to dry out relatively quickly (add a piece of bread or two to the storage bin to help that).
Note: I never add the salt in any of these recipes; I've found I can't taste the difference, so I see no point in adding more sodium.
|Butter||1 cups||227 grams|
|Sugar||1½ cups||282 grams|
|All-purpose Flour||2¾ cups||344 grams|
|Cream of Tartar||2 teaspoons||6 grams|
|Baking Soda||1 teaspoon||4.6 grams|
|Salt||¼ teaspoon||1.5 grams|
|Sugar||2 tablespoons||23.5 grams|
|Cinnamon||2 teaspoons||1.7 grams|
Preheat oven to 375F (190C).
In a large mixing bowl, cream at medium speed the butter, sugar and eggs until light and fluffy, occasionally scraping the sides of the bowl.
In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough for about 30 minutes.
For normal, non-holiday versions: Combine the sugar and cinnamon in a small bowl, and form dough into balls that weigh about 20 grams. Roll balls in the sugar and cinnamon mixture.
For holiday versions: Replace the sugar and cinnamon with red and green decorating sugar, and roll dough balls in that mixture instead.
Place two inches apart on a light-colored baking sheet. Bake about 10 to 12 minutes, or until golden brown. Snickerdoodles will puff up at first and then flatten out during baking.