Whiskadoodle
Executive Chef
3cups all-purpose flour
1tsp. cream of tartar
1tsp. baking soda
¼tsp. salt
1cup butter, softened
1½cups sugar
2eggs
1tsp. vanilla extract
¼cup sugar
2tsp. ground cinnamon
1tsp. cream of tartar
1tsp. baking soda
¼tsp. salt
1cup butter, softened
1½cups sugar
2eggs
1tsp. vanilla extract
¼cup sugar
2tsp. ground cinnamon
- In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1½ cups sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined.
- Beat in as much of the flour mixture as you can with the mixer. Using a sturdy rubber scraper or wooden spoon, stir in any remaining flour mixture. Cover and chill the dough for about 1 hour, or until easy to handle.
- Preheat the oven to 375 degrees F / 190 C.
- In a small bowl, stir together the ¼ cup sugar and the cinnamon. Shape the dough into 1½-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack and let cool.