Lauren's Snickerdoodles

Lauren's Snickerdoodles
Lauren's Snickerdoodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz. (two sticks) unsalted butter, softened

  • 1 1/2

    cups packed light brown sugar

  • 2

    large eggs

  • 2 3/4

    cups all purpose flour

  • 2

    teaspoons cream of tartar

  • 1

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1/4

    cup granulated sugar

  • 2

    teaspoons groung mexican cinnamon

Directions

Line two half sheet pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar, beating on high speed until light. Add the eggs, one at a time. Scrape the sides of the bowl and add the flour, cream of tartar, baking soda, and salt and mix just until incorparated. Scoop the dough into 1 1/4 inch balls and place them on the prepared pans. Loosley cover each pan with plastic wrap and freeze the balls for 6 hours. Preheat the oven to 350 degrees. In a small bowl mix the granulated sugar and cinnamon. Roll the balls in the cinnamon sugar mixture. Place them 2 inches apart on prepared pans. Bake for 8 - 10 minutes, until set. Cool on wire racks.

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