Makes 2 dozen
- 1 1/3 cups all-purpose flour
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup plus 2 Tbsp sugar
- 2 Tbsp light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup sugar
- 4 tsp cinnamon
Preheat oven to 350°F.
Grease several cookie sheets or line them with parchment paper. Set aside. Next sift the flour, cream of tartar, baking soda, and salt into a bowl and set it aside as well.
Cream the butter and both sugars on medium speed for several minutes until they're light and fluffy. Add the egg and vanilla and mix to combine.
Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.
Stir together cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about mix 2 inches apart, or slightly more if you think you’ve had a heavy hand. Flatten the balls of dough slightly with the palm of your hand.
Bake the cookies 9 to 10 minutes, if you like them chewy, or 12 to 13 minutes, if you prefer crispy. Cool the sheets on wire racks for a few minutes, then transfer the cookies directly onto the racks to let them finish cooling.
- Peanut Butter Cup–doodles: Chop or smash a few pieces of miniature peanut butter cups into each cookie before rolling in the cinnamon sugar.
- Peanut Butter Chip–doodles: Mix peanut butter chips into the batter before forming the dough into balls
- Peanut Butter Sandwich–doodles: Mash together 3 tablespoons unsalted butter (at room temperature), 3/4 cup smooth peanut butter (not natural), 2/3 cup confectioners’ sugar, and 1/4 teaspoon salt. Spread on the bottom side of one cooled cookie and top with another.