Snickerdoodle Cookies

01Method

1. 1

   Heat the oven to 350°F.

2. 2

   Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter until pale and creamy. Scrape down the sides of the bowl, then add both sugars and mix until fully combined and lightened. Add the salt, then the egg, and continue mixing until the batter is smooth and uniform.

3. 3

   In a separate bowl, sift together the flour, cornstarch, and baking soda. Add this dry mixture to the butter mixture in three increments, mixing on low speed until just a few dry streaks remain. Finish by folding with a stiff spatula until no dry flour is visible.

4. 4

   In a small bowl, whisk together the sugar and cinnamon for the coating. Scoop portions of dough with a cookie scoop or tablespoon, then roll each ball in the cinnamon-sugar until fully coated.

5. 5

   Arrange the coated dough balls on a parchment-lined baking sheet, spacing them about 3 inches apart. Gently press each ball to about ½- to ¾-inch thickness using the flat bottom of a glass, then dust the tops with a little extra cinnamon-sugar.

6. 6

   Bake at 350°F for 7 minutes, rotate the pan, then continue baking for another 5 to 7 minutes (12 to 14 minutes total), until the edges are golden and the tops are crackled but still pale.

7. 7

   Allow the cookies to cool on the baking sheet. Eat as soon as possible; they can be stored in an airtight container at room temperature for up to 3 days.