SNICKERDOODLES
DOUGH
8 tablespoons (1/2 cup) unsalted butter, at room temperature*
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt*
1 1/3 cups Flour
*If you use salted butter, decrease the salt to 1/4 teaspoon.
COATING
2 tablespoons sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
Preheat the oven to 175 degrees C . 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 small (1″-diameter) 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 a little.
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.
