Sugar Cookies

Makes about 2 dozen cookies

Ingredients

  • 1 lb (4 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1/4 tsp kosher salt
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 4 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar

Cinnamon Sugar

Ingredients

  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon

Directions

  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, gently blend the butter, sugar, and salt on medium speed until combined, 2 minutes.
  3. Gradually add the eggs and vanilla, scraping down the bowl after each addition.
  4. Sift the flour, baking soda, and cream of tartar together. Add to the creamed mixture and mix on low just until combined. Scrape down the bowl as needed.
  5. Scoop the dough onto the prepared baking sheets using a #40 scoop about 1 1/2 inches apart. Refrigerate until firm.
  6. Cinnamon sugar: whisk together the sugar and cinnamon until there are no lumps.
  7. Roll the chilled cookies in cinnamon sugar to coat. Flatten slightly with your hands.
  8. Bake until the cookies are golden around the edges, about 8 minutes. Rotate and switch the baking sheets as necessary for even baking.
  9. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  10. Store the cookies in an airtight container.

CIA FOODIES


Snickerdoodles

Sugar Cookies
Makes about 2 dozen cookies Cinnamon Sugar

Ingredients

  • 1 lb (4 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1/4 tsp kosher salt
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 4 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar

Ingredients

  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon

Directions

  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, gently blend the butter, sugar, and salt on medium speed until combined, 2 minutes.
  3. Gradually add the eggs and vanilla, scraping down the bowl after each addition.
  4. Sift the flour, baking soda, and cream of tartar together. Add to the creamed mixture and mix on low just until combined. Scrape down the bowl as needed.
  5. Scoop the dough onto the prepared baking sheets using a #40 scoop about 1 1/2 inches apart. Refrigerate until firm.
  6. Cinnamon sugar: whisk together the sugar and cinnamon until there are no lumps.
  7. Roll the chilled cookies in cinnamon sugar to coat. Flatten slightly with your hands.
  8. Bake until the cookies are golden around the edges, about 8 minutes. Rotate and switch the baking sheets as necessary for even baking.
  9. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  10. Store the cookies in an airtight container.

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