SNICKERDOODLE IS ANOTHER NAME FOR a vanilla butter cookie covered in cinnamon sugar. Light and soft in texture, they’re simple to make. Cut them into shapes, such as triangles, before baking and dip the pieces in melted chocolate once they’re cool for a fun dessert. They also make the perfect cookie for ice cream sandwiches. (See photograph on page 174.)

　　

Ingredients

makes 3 10-inch cookies or 36 small cookies (see note)

　　3 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1 teaspoon cream of tartar

　　1 teaspoon table salt

　　1 cup (2 sticks) unsalted butter, softened

　　2 cups plus 3 tablespoons sugar

　　2 large eggs

　　2 tablespoons milk

　　1 teaspoon vanilla extract

　　1 tablespoon ground cinnamon

　　

Step 1

Preheat the oven to 375˚F. Grease 1 or 2 baking sheets and set aside.

　　

Step 2

In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.

　　

Step 3

Using a handheld mixer or stand mixer fitted with the flat beater attachment, beat the butter and 2 cups of the sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. In a medium bowl, combine the eggs, milk, and vanilla. Slowly pour the liquid into the butter mixture while the mixer is running. Add the dry ingredients to the mixing bowl. Mix on low speed to incorporate the flour, scraping the bowl once or twice while mixing and stopping as soon as the dough is uniform.

　　

Step 4

In a large, shallow bowl, combine the remaining 3 tablespoons sugar and the cinnamon. Separate the dough into 3 portions. Roll each portion into one large ball and roll the ball in the cinnamon mixture until it is completely covered.

　　

Step 5

Place 1 ball of dough in the center of a baking sheet and, using the flat of your hand moistened with water, press down to flatten it into a 1/4-inch-thick by 10-inch-wide disk. Because you can bake only one cookie per baking sheet, you can speed the process by baking 2 cookies on 2 baking sheets at the same time. Bake each cookie for 20 to 24 minutes, until the cookie is soft and springy in the middle and crispy around the edges.

　　

Step 6

Cool each cookie on the baking sheet for 5 minutes before carefully transferring it to a cooling rack with a spatula. Let cool completely.

　　

Make Ahead

Step 7

The cookies will keep in an airtight container at room temperature for up to 5 days.

　　Cooks' Note

　　To make about 36 2 1/2-inch thin, crisp cookies, roll the dough into 1-inch balls, roll them in the cinnamon sugar, and drop them 2 inches apart onto a greased baking sheet. Flatten them into 1/4-inch-thick disks and bake for 9 to 12 minutes. For a thicker cookie, add an extra 1/2 cup flour.

　　Pure Flavor