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Snickerdoodle Cookies



– 2 sticks (16 tablespoons) unsalted California butter – 1 1/2 cups plus 3 tablespoons granulated sugar – 3 large eggs – 1 teaspoon natural vanilla extract – 1 tablespoon ground cinnamon – 2 1/2 cups sifted all-purpose flour (sift before measuring) – 1/4 teaspoon kosher salt – 1 teaspoon cream of tartar – 1/4 teaspoon baking soda baking
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1. Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.

2. Pour cooled butter into a large bowl. Add 1 1/2 cups of sugar and whisk to combine. Whisk in eggs, one at a time, then whisk in vanilla. Whisk until mixture has consistency of wet sand. Set aside.

3. Mix dries: In a small bowl, whisk cinnamon and remaining 3 tablespoons sugar. Set aside.

4. In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.

5. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine.

6. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.

7. Preheat oven to 325°F, with racks in lower and upper thirds. Line two half-sheet baking pans with parchment paper.

8. Form dough into balls about the size of whole walnuts and roll them in reserved cinnamon-sugar mixture. Set cookie balls 2 inches apart on prepared baking sheets.

9. Bake for 12 to 14 minutes, or until edges are light brown and centers are still wet; don't overbake.

10. Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.

Per Order:

Makes: 20 to 24 cookies | Active time: 20 to 25 minutes