No-Cream-of-Tartar Snickerdoodles

Ingredients

• 1 stick butter (softened)
• 0.75 cup sugar (for the dough)
• 1 egg
• 1 egg yolk
• 1 tsp vanilla (vanilla extract)
• 1 tbsp milk
• 1.5 cup flour
• 0.75 tsp baking soda
• salt (a pinch)
• 0.25 cup sugar (for rolling the cookies)

Steps

1. 1

   In a bowl, combine the softened butter and 3/4 cup sugar. Mix until the mixture is well combined and reaches a creamy consistency.

2. 2

   Add the egg and egg yolk, then mix them into the butter-sugar mixture.

3. 3

   Add the vanilla and milk, and mix to combine.

4. 4

   Add the flour, baking soda, and a pinch of salt. Fold the dry ingredients into the mixture just until a sticky dough forms; do not overmix.

5. 5

   Cover the dough and chill it for at least 1 hour, until it is easier to handle.

6. 6

   Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.

7. 7

   Roll the chilled dough into small balls. Roll each ball in the remaining 1/4 cup sugar to coat, then place the cookies on the parchment-lined baking sheet.

8. 8

   Bake at 325°F (163°C) for 12 minutes.

9. 9

   Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before serving.

Notes

The source does not specify the number of cookies or a precise ball size; servings are estimated. The transcript says to chill the dough for at least one hour, although the written description does not mention chilling. No cinnamon is listed or used in the source.

Nutrition per serving

• dessert
• cookies
• baked
• vegetarian
• make-ahead