snickerdoodles

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cream of tartar
• 1 1/2 - 2 cups powdered sugar, for rolling

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Roll the dough into 1-inch balls.
7. Place the balls on an ungreased baking sheet.
8. Roll each ball in the powdered sugar until fully coated.
9. Bake for 8-10 minutes, or until golden brown.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• For best results, use room temperature ingredients.
• Don't overmix the dough, as this can lead to tough snickerdoodles.
• The cream of tartar helps to create a tangy flavor and a chewier texture.
• Store in an airtight container at room temperature for up to 3 days.
• For extra-tangy snickerdoodles, add 1/2 teaspoon of lemon zest to the dough.