Snickerdoodles aren’t just for the holidays. These cookies are good all year long, and in the heat of summer can remind us that winter is coming, so stop complaining and enjoy the sun while it lasts. That said, these cinnamon cookies treat you right after a snow day of sledding and pond hockey. - Duff
Makes 2 dozen cookies
¾ cup sugar
1 stick (½ cup) butter
1 extra-large egg
1⅓ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
⅛ teaspoon kosher salt
Cinnamon sugar: ¼ cup sugar and 1 tablespoon cinnamon
Preheat the oven to 350˚F and line a baking sheet or sheets with parchment paper.
With a stand or hand mixer, cream the sugar and butter until fluffy. Add the egg and mix well.
In a medium bowl, mix the flour, cream of tartar, baking soda, and salt.
Add the dry mixture to the butter mixture and mix until a well-incorporated dough forms.
Use your clean hands to roll the dough into 1- to 2-inch balls. Roll the balls in the cinnamon sugar to coat them thoroughly.
Place on the prepared baking sheet(s) and lightly press the tops down so that the cookies bake a little bit thinner.
Bake for 15 to 18 minutes, or until lightly golden. Let cool on a wire rack.