SNICKERDOODLE COOKIES WITHOUT CREAM OF TARTAR RECIPES

Steps:

• Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a medium size bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
• In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.
• Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
• Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue. Once it is dropped into the sugar, it will decrease in stickiness.
• Place the granulated sugar and cinnamon into a small bowl, stir to blend, then, using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough into the cinnamon sugar and use your fingers to gently roll the ball through the mixture. When dough ball is completely covered in cinnamon sugar, place on prepared baking sheet (8 per sheet).
• Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 1 week. Cookies freeze well, up to 3 months. Unbaked dough balls also freeze well, up to 3 months. Do not roll in cinnamon sugar, thaw in refrigerator overnight, and roll in cinnamon sugar before baking.