BUTTERY SNICKERDOODLES

By efriend

Ingredients

• DOUGH
• 113 113g 113g butter, at room temperature*
• 149 149g 149g sugar
• 1 1 1 large egg
• 1 1 1 teaspoon vanilla extract
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon salt*
• 163 163g 163g King Arthur Unbleached Bread Flour
• to 1/2 use unsalted butter, increase the salt to 1/2 teaspoon.
• COATING
• 25 25g 25g sugar
• 1 to 1 1/2 1 to 1 1/2 to teaspoons ground cinnamon, to taste

Details

Servings 4
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the butter and sugar until smooth.
Add the egg, beating until smooth.
Beat in the vanilla, salt, and baking powder.
Add the flour, mixing until totally incorporated.
To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
Drop 1" balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon-sugar until they're completely coated.
Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick; they'll be about 1 1/2" in diameter.
Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.
Yield: 3 1/2 dozen cookies.