Target: 6 × 4 inches · landscape

Snickerdoodles

55 min · 24 cookies

Ingredients

□ 2 3/4 cups all-purpose flour

□ 2 tsp cream of tartar

□ 1 tsp baking soda

□ 1/2 tsp fine salt

□ 1 cup unsalted butter, softened

□ 1 1/2 cups granulated sugar

□ 2 large eggs, room temperature

□ 2 tsp vanilla extract

□ 1/4 cup granulated sugar, for coating

□ 1 tbsp ground cinnamon

1. Heat oven to 375 F. Whisk flour, cream of tartar, baking soda, and salt.

2. Beat butter and 1 1/2 cups sugar until fluffy; beat in eggs one at a time, then vanilla.

3. Mix in dry ingredients just until combined. Cover and chill dough 20 minutes.

4. Roll 24 portions in cinnamon sugar. Bake 9–11 minutes, until edges set and centers stay pale.

5. Cool on pans 5 minutes, then move to a rack to finish setting.

Cook’s note: Pull the cookies while the centers still look slightly underdone.