September Snickerdoodle Cookies

September Snickerdoodle Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 2 tsp. vanilla
• 2 3/4 cup flour
• 1 1/2 tsp. cream of tartar
• 1/2 tsp. baking soda
• 3/4 tsp. Salt

Ingredients Cinnamon-Sugar Mixture:

• 1/4 cup sugar
• 1 1/2 Tbsp. cinnamon

Directions:

1. Preheat oven to 350 F.
2. In a large mixing bowl, cream butter and sugar for 4 to 5 minutes until light and fluffy. Scrape the sides of the bowl and add eggs and vanilla. Cream for 1 to 2 minutes longer.
3. Stir in flour, cream of tartar, baking soda and salt, just until combined. Wrap dough and refrigerate for 20 to 30 minutes.
4. In a small bowl, stir together sugar and cinnamon. Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring balls are completely covered.
5. Place on a parchment-paper-lined baking sheet. Press down in the center of the balls to flatten cookies.
6. Bake for 9 to 11 minutes. Let cool for several minutes on a baking sheet before removing from the pan.