WHO CAN RESIST THIS COOKIE? DEFINITELY NOT ME.
"A little crumble of this cookie on a scoop of ice cream is just fine- or the ice cream sandwiched between the two, you know, just in case you want to be over the top."
Notes: Butter is unsalted.
SNICKERDOODLES
Ingredients: 3 cups flour, 1 tsp. cream of tartar, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. salt, 2 sticks softened butter, 1 egg at room temperature, 1 1/3 cups sugar,, 2 tsp. vanilla. For cinnamon-sugar coating: 1/2 cup sugar, 2 tsp. cinnamon
1. Preheat oven to 350*. Cream butter and sugar together until fluffy in a large bowl. Add egg and vanilla and mix until very smooth.
2. Whisk all other (dry) ingredients in a separate bowl. Add to egg mixture a little at a time. Refrigerate dough 30 minutes.
3. Roll dough into 2-inch balls. Roll balls in cinnamon-sugar. Place on parchment-lined baking sheet, and press down each ball gently to flatten.
4. Bake 10-12 minutes.
Tip: To get an egg to room temperature quickly, place in a cup of hot water for 5 minutes.