Snickerdoodles
- FOR THE COOKIES:
- 1/2 cups Unsalted Sweet Cream Butter
- 1 cup Granulated Sugar
- 1 whole Egg
- 1 tsp. Pure Vanilla Extract
- 1 3/4 cup All Purpose Flour
- 1/2 tsp. Baking Powder
- 1/4 tsp. Kosher Salt
- 1 1/2 tsp. Cinnamon
- 2 tbsn. Milk
- FOR THE COATING:
- 1/2 cups Granulated Sugar
- 1 tbsn. Cinnamon
- Preheat oven to 375 degrees F. Cream butter and sugar with mixer. Add egg and vanilla, beat well until combined. Stir in flour, baking powder, salt and 1 1/2 tsp. cinnamon. Mix well, dough will be thick so you will have to mix with your hands. Add in milk. If dough is crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes. In a bowl, combine sugar and cinnamon. Roll the dough into 1 inch balls. Flatten a little bit and roll in the sugar/cinnamon mixture. Place on a lined baking sheet. Bake @ 375 for 10-12 minutes.
unsalted sweet cream butter, sugar, egg, vanilla, flour, baking powder, kosher salt, cinnamon, milk, coating, sugar, cinnamon
Taken from www.epicurious.com/recipes/member/views/snickerdoodles-52888791 (may not work)