Buttery Snickerdoodles

• servings: 21 servings
• active time: 15 minutes
• total time: 23 minutes

Ingredients

8 tablespoons (113g) unsalted butter, at room temperature*

3/4 cup (149g) granulated sugar

1 large egg

1 teaspoon King Arthur Pure Vanilla Extract

1 teaspoon baking powder

1/2 teaspoon table salt*

1 1/3 cups (160g) King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour

2 tablespoons (25g) granulated sugar

1 to 1 1/2 teaspoons cinnamon, to taste

Directions

To make the cookies: Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the butter and sugar until smooth.

Add the egg, beating until smooth.

Beat in the vanilla, salt, and baking powder.

Add the flour, mixing until totally incorporated.

To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.

Drop small (1"-diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon sugar until they're completely coated.

Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick; they'll be about 1 1/2" in diameter.

Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.

Notes

This recipe for Snickerdoodles comes from King Arthur Baking. But it is nearly identical to the recipe I have from Mom. The new recipe seems a bit more up to date, so I have included it, rather than Mom's. If anyone desires Mom's recipe, let me know and I can get it to you.

Nutrition

• Serving Size: 2 cookies
• Calories: 100
• Total Fat: 4.5g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 85mg
• Total Carbohydrate: 14g
• Dietary Fiber: 0g
• Total Sugars: 8g
• Protein: 1g