Snickerdoodles
 
Ingredients
Cookies:
  • 2½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 cup salted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla
Topping:
  • 3 Tablespoons granulated sugar
  • 1½ teaspoon cinnamon
Instructions
  1. In a small bowl, combine flour, soda, and salt. Set aside.
  2. In a large bowl, mix the brown sugar and granulated sugar together with an electric mixer.
  3. Add the butter and beat until you have a consistent paste with no butter lumps.
  4. Add the eggs and vanilla and mix until it is light and fluffy and looks like cake batter.
  5. Gradually add the flour mixture and mix until just combined. Do not overmix!
  6. Preheat oven to 300°F.
  7. Mix the granulated sugar and cinnamon together for the topping.
  8. Shape the dough into 1- inch balls* and roll in the topping mixture. The dough is quite gooey so you might need to wash your hands after every 8 cookies or so.
  9. Place the cookies on ungreased cookie sheets with plenty of room to spread.**
  10. Bake 2 sheets at a time for 16-20 minutes, rotating the pans half way through.
  11. Immediately transfer to a cooling rack.
Store in an air tight container.
Yield: ~40 cookies
Notes
* If you want to use a scale to get the same size cookies, each cookie should be about ⅝ oz.
**I have 12 x 18 inch baking sheets and put 8 cookies on each and stager them.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/snickerdoodles/