Makes three dozen 3 to 4-inch cookies.
- 2 3/4 cups (360 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt (table)
- 2 tsp vanilla paste or extract
- 16 tablespoons (2 stick or 8 ounces or 225 grams) unsalted butter, at room temperature
- 1 3/4 cups sugar (350 grams), plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 1/2 tsp group nutmeg
- 2 large eggs
Preheat the oven to 400°. Line baking sheets with silicone baking mats or parchment paper.
In a large mixing bowl sift together flour, cream of tartar, baking soda, and salt; set aside. Use an electric mixer fitted with the paddle, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, chill the dough for an hour.
Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon, sugar, and nutmeg mixture. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center (they will not brown), about 8 – 10 minutes, rotating the baking sheets after five minutes. Transfer the baking sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.
Sassafras Kitchen 