Preshana's Buttery Snickerdoodles

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trh-preshanas-buttery-snickerdoodles
Ingredients
DOUGH
1/2 cup butter, at room temperature*
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt*
1 1/3 cups plain Flour
*If you use unsalted butter, increase the salt to 1/2 teaspoon.
COATING
2 tablespoons sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
Instructions
Preheat the oven to 180’C, line baking trays with parchment paper
Beat together the butter and sugar until smooth.
Add the egg, beating until smooth.
Beat in the vanilla, salt, and baking powder.
Add the flour, mixing until totally incorporated.
To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
Drop a teaspoonful dough into the bag. Roll/toss the cookies in the cinnamon-sugar until they’re completely coated.
Space the cookies apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8″ thick; they’ll be about 1 1/2″ in diameter.
Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they’re firm enough to transfer to a rack to cool completely.
Prepared, tried and tested by:  Preshana Singh‎

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