Snickerdoodles

8 tablespoons ( ½ cup) unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 1/3 cups unbleached flour
 
Coating :
2 tablespoons sugar
1 ½ teaspoons Saigon Cinnamon or Hawaj
 
Preheat oven to 375 degrees. Line baking sheets with parchment paper. Beat together butter and sugar until smooth. Add egg beating until smooth. Beat in vanilla, salt and baking powder. Add the flour, mixing until incorporated.

 

For coating: Shake together the sugar and Saigon Cinnamon or Hawaj in a zip top plastic bag. Drop 1” balls of dough (use 1 teaspoon or small cookie scoop) into bag and shake until cookie is completely coated. Place the cookie on a baking sheet at least 1 ½ apart. Flatten the cookies with the bottom of a glass to about 3/8” thick. Bake the cookies for 8-10 minutes, turn baking sheet around half way through baking. Remove from oven and allow to cool on pan or allow cookies to rest 5 minutes and remove to cooling rack.

Makes 42 2" cookies