Source: Shuna Fish Lydon, Simply Recipes
Yield: -6 cookies
- Baking Soda: 1/2 Teaspoons
- Cornstarch: 1 Tablespoons
- All Purpose Flour: 1 Cups
- Egg: 1 Each
- Brown Sugar: 1/3 Cups
- Sugar: 1/3 Cups
- Unsalted Butter: 4 Tablespoons
- Kosher Salt: 1/2 Teaspoons
- Cinnamon Sugar – Sugar: 1/2 Cups
- Cinnamon Sugar – Ground cinnamon: 3 Tablespoons
Preheat oven to 350ºF. Cream butter until soft, smooth and light.
Add both sugars to creamed butter and mix until fully incorporated, and lighter in color. Add salt.
Stirring vigorously, add egg to mixture and beat until batter looks uniform.
Sift flour, cornstarch and baking soda, and fold, in three additions, into bowl to create cookie dough.
Form balls of dough with soup spoon and plop in cinnamon sugar, swirling to coat.
On a buttered or parchment lined cookie sheet, place dough balls 3 inches apart. Flatten dough slightly and sprinkle about half a tablespoons worth of cinnamon sugar on flattened surface.
Set first timer for 7 minutes. Turn pan around and set second timer for 7 minutes. If you are using a buttered pan they might be done at this point, or need another minute. If you’re using parchment, cookies will take 2-3 minutes more. You are looking for golden edges and a blonde middle.
Cool on baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days, but they are best eaten the day they’re made.