- Yield: 24
- Prep Time: 45 minutes
- Cook Time: 10 - 12 minutes
I seem to be posting about cookies and sweet stuff a lot lately. The explanation is easy: all this rainy and grey weather here in San Francisco makes me crave sweet and comforting food. And what can be more comforting than a house smelling like fresh baked cookies, especially these snickerdoodles with their hint of cinnamon. Baking them brings at least as much joy as eating them later. And turning them into a ice cream sandwich just makes them irresistible.
I usually make the dough in the evening, chill it over night, and make fresh cookies in the morning. Nothing beats fresh baked cookies on a Sunday morning and as an added bonus I get to snack on the cookie dough from the fridge which is a great treat in its own right. This batch was for my friends of the San Francisco F-Liners softball team to nourish them during the first game of the 2016 season.
- Butter - 2 sticks, unsalted
- Granulated Sugar - 1.5 cups / 300g
- All Purpose Flour - 2.5 cups / 350g
- Cream of Tartar - 2 tsp
- Baking Soda - 1 tsp
- Kosher Salt - 1/2 tsp
- Vanilla Extract - 1/2 tsp
- Eggs - 2, large
- Granulated Sugar - 1/2 cups / 100g
- Ground Cinnamon - 2 tbsp
- Sift flour, cream of tartar, baking soda, and salt together and set aside.
- Cream the butter, vanilla, and sugar until pale and fluffy. Takes about 5 minutes if the butter has room temperature.
- Add one egg at a time and make sure it is well incorporated before adding the next one.
- Scrape down the sides and add the flour. I just dump it all in and mix it until it's just combined.
- Cover with plastic wrap and chill for at least 30 minutes or overnight.
- After chilled, roll dough into equal sized balls and roll the dough in the sugar/cinnamon mixture to evenly coat them
- Put the dough balls onto a sheet pan, lined with parchment paper and carefully press them down a little bit. Because I never get enough cinnamon/sugar on mine, I add some extra at this stage
- Bake at 400° for 10 - 12 minutes. Rotate halfway through for even baking if your oven isn't baking evenly.