Snickerdoodles

1 pound (4 sticks) unsalted butter

1 cup granulated sugar

1 cup light brown sugar

¼ teaspoon salt

2 eggs

2 teaspoons pure vanilla extract

4¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon cream of tartar

For the cinnamon sugar

1 cup sugar

1 tablespoon cinnamon

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, gently blend the butter, sugars, and salt on medium speed until combined, 2 minutes.

Gradually add the eggs and vanilla, scraping down the bowl after each addition. Sift the flour, baking soda, and cream of tartar together. Add to the creamed mixture and mix on low just until combined. Scrape down the bowl as needed.

Scoop the dough onto the prepared baking sheets using a 1½-inch scoop about 1½ inches apart and refrigerate until firm.

For the cinnamon sugar, combine the ingredients and store in an airtight container.

Roll the chilled dough in cinnamon sugar to coat. Flatten slightly with your hands.

Bake until the cookies are golden around the edges, about 8 minutes. Rotate and switch the baking sheets as necessary for even baking.

Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. Store the cookies in an airtight container.

Makes about 2 dozen cookies

Nutrition information per serving: 306 calories; 140 calories from fat; 16 g fat (10 g saturated; 1 g trans fats); 58 mg cholesterol; 87 mg sodium; 39 g carbohydrate; 1 g fiber; 22 g sugar; 3 g protein.

From The Culinary Institute of America's cookbook, "Cookies At Home"