magic dust cookies

1/2 c butter (softened)
1/3 c brown sugar
1/2 c sugar
1 egg
1/2 tsp vanilla
1/4 tsp salt
1/4 tsp cream of tarter
1/2 tsp baking soda
1 1/2 c flour

Cream butter and sugar. Add egg and vanilla, mix until smooth. Add salt, soda, cream of tarter and flour. Let rest in refrigerator 30 minutes. Mix sugar and cinnamon ("magic dust"). Using a cookie scoop, ball the dough, roll in sugar/cinnamon and drop on cookie sheet. Bake at 350 degrees for 12 minutes (may seem undercooked, they develop more as they cool).

P.S. I always double the recipe. They go fast.

General cookie tips:
Resting dough in the fridge helps it hold its shape, especially important for sugar or gingerbread cookies.
Using a cookie scoop will result in softer cookies (versus rolling by hand and packing your dough).
Flat cookies usually means not enough flour.
Brand matters. Maybe not huge but for best chocolate chip cookies, use giradellis or guittard.

Published with Blogger-droid v1.6.5