SNICKERDOODLE COOKIES

INGREDIENTS:

Dough
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste

For Rolling
1/4 cup granulated sugar
2 teaspoons cinnamon

DIRECTIONS:

1. In the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
2. Add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
3. Add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
7. In a small bowl, combine sugar, cinnamon, and stir to combine.
8. Coat each mound of dough with the cinnamon-sugar mixture.
9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set.

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