*Please excuse the pictures as I share this deliciousness with the world. My flash has been acting funky and combine that with a dark kitchen and constantly overcast skies outside and photography becomes difficult to say the least.* Onward ho!
|Any recipe that starts with these ingredients on the counter is guaranteed good results!|
|Butter and sugar are combined.|
|Creamed until your arm cannot cream for another second (i.e. there are no stray sugar crystals lingering in the bottom)|
|Add in the eggs, mixing the beloved dough well, don't be afraid if it takes a little bit of time for everything to come together. Just think of all the calories you're burning by mixing by hand and how many more cookies that will allow you to eat. :)|
|Add in all of the dry ingredients.|
|So good! There was every intention of taking a picture of them prettily set up on a plate, but then they were brought to a party and one thing led to another and we were left with a very ravaged plate...|
1 C butter, softened (2 sticks)
1 1/2 C sugar
2 3/4 C flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
2 T sugar
2 tsp ground cinnamon
- Preheat the oven to 375
- In a medium bowl cream together butter and 1 1/2 C sugar.
- Stir in the eggs.
- Sift together the flour, baking soda, cream of tartar, and salt.
- Stir dry ingredients into the creamed mixture until well blended.
- In a small bowl, stir together the 2 T of sugar and the cinnamon.
- Roll dough into 1" balls and roll in cinnamon sugar mixture.
- Place on an ungreased cookie sheet 2" apart.
- Bake for 8-10 minutes.
Tips & Tricks:
- You could certainly use an electric mixer instead of doing it all by hand without it affecting the dough.
- If you find that the dough is too soft to roll into balls (something that happened frequently when we lived in the heat and humidity of Virginia) you can stick the whole bowl of dough in the fridge for 20-30 minutes. Because it is already a pretty stiff dough if you do choose to put it in the fridge for a bit you'll want to keep a close eye on it or it can become really difficult to work with.
- If you don't have cream of tartar on hand, as I used to neglect to do inevitable when I was intentionally planning on baking these you can use the following substitution:
- Omit the baking soda and instead use baking powder.
- 1 tsp of baking powder = 1/4 tsp baking soda + 5/8 tsp cream of tartar (for those who care here's some of what that math looks like, otherwise skip down to the next bullet for exactly what you need.)
- 4(1/4) tsp baking soda is 1 tsp
- 3.25(5/8) tsp cream of tartar is equal to 2 tsp
- We want to err on the side of making it precise to the cream of tarter because any extra baking soda we need can simply be added in addition to the baking powder.
- So in place of baking soda and cream of tartar add 3 1/4 tsp of baking powder and 3/4 tsp baking soda.
- And you thought you'd never need to use math :)
- I've used this substitution a number of times and have never found that it messes with how the cookies bake or taste.
Thanks for reading and happy baking!