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.
Load recipe in LoseIt: Snickerdoodle Cookies
| Ingredient | Volume | Weight |
|---|---|---|
| Butter | 1 cups | 227 grams |
| Sugar | 1½ cups | 282 grams |
| Eggs | 2 | -- |
| 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.