Cookbook:Snickerdoodles III

| Cookies

Snickerdoodles made from this recipe are chewy the same day you make them and become crunchy the next day.

Dough

 * 227 g (2 cups or 16 oz) butter, softened (not melted)
 * 100 g (1 cup) white granulated sugar
 * 2 tbsp baking soda
 * ¼ tsp cream of tartar
 * 1 egg
 * 220 ml (1 cup or 8 fl oz) vinegar
 * ½ tsp vanilla
 * 188 g (1 ½ cups or 12 oz) all-purpose flour

Topping

 * 2 tbsp (30 g) sugar
 * 1 tsp ground cinnamon

Procedure

 * 1) Preheat oven to 375°F (190°C or Gas Mark 5)
 * 2) In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
 * 3) Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.
 * 4) Beat in egg and vanilla until combined.
 * 5) Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
 * 6) Cover and chill dough for 1–2 hours or until easy to handle.
 * 7) Combine the 2 tbsp sugar and the cinnamon in a small bowl.
 * 8) Shape dough into 1-inch (2.5 cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches (5 cm) apart on an ungreased cookie sheet.
 * 9) Bake for 10–11 minutes or until edges are golden. Transfer to a wire rack and let cool.

Notes, tips, and variations

 * If you are using a mixer with more than one kind of beater, use the paddle attachment.