These are my husband’s favorite cookie, so I had to learn how to make them properly. Apparently, the real issue was the fact that I do not stock Cream of Tartar in my baking supplies, what a tragedy! So I picked up the missing link and got to it.
- 1 cup softened salted butter
- 1 1/2 cup sugar
- 2 eggs
- 2 3/4 cup of flour
- 1 1/2 tsp cream of tartar
- 1 tsp of baking soda
- 1/4 tsp salt
Cinnamon Sugar
- 3 tsp cinnamon
- 3 tbsp sugar
Cream together the butter and sugar in the bowl of your stand mixer, mix in eggs until well incorporated. Add dry ingredients and continue to mix until a dough forms.
Using a cookie scoop of your preferred size, portion the dough into scoops on a parchment lined, rimmed cookie sheet. Roll each cookie portion into a ball and coat well in the cinnamon and sugar mixture.
To freeze, put the sheet in the freezer for a few hours until the dough is hardened. Transfer to a large zippered bag for storage.
When you want to bake preheat your oven to 325 degrees and place on a parchment lined baking sheet, about 2 inches apart. Bake frozen dough for about 14 minutes (depending on your oven and your preferred “doneness”). If you want to bake the fresh dough, reduce bake time to about 10 minutes.
Note: If you do not have a stand mixer or do not want to use it, just mix the ingredients by hand with a large metal spoon.
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