Snickerdoodles

Ingredients

1 cup / 250 ml

softened butter

1 cup / 250 ml

granulated sugar

1/3 cup / 75 ml

packed light brown sugar

2 tsp / 10 ml

vanilla extract

2

Naturegg Free Run shell eggs

3 cup / 750 ml

all-purpose flour

2 tsp / 10 ml

cream of tartar

1 tsp / 5 ml

ground cinnamon

1/2 tsp / 2 ml

baking soda

Cinnamon Sugar:

1/4 cup / 50 ml

granulated sugar

1 tbsp / 15 ml

ground cinnamon

Directions

1. Directions

2. Preheat oven to 350°F (180°C).

3. Beat butter, granulated and brown sugars and vanilla until fluffy; scraping bowl as needed. Add eggs, one at a time, beating until well combined.

4. Blend flour with cream of tartar, cinnamon and baking soda; add to mixer and beat on low just until a thick dough forms.

5. Cinnamon Sugar: Blend sugar with cinnamon in a shallow bowl; set aside.

6. Use a level 1 1/2 tbsp (#40) cookie scoop to portion and form dough into balls. Roll in cinnamon sugar to coat. Place coated cookie balls on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. Flatten cookies slightly with the back of a measure. Sprinkle any remaining cinnamon sugar over top.

7. Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.

Tips

1. • Snickerdoodles get their unique flavour from the use of cream of tartar as a leavener; it is readily available in the spice section of your supermarket.

2. • Don't have a cookie scoop? Scoop mounded 1 tablespoon measures to portion out cookies.

3. • If using unsalted butter, add 1/2 tsp/2 ml salt to the flour mixture.

4. • Store cookies in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.