snickerdoodle cookies (à la Niçoise)
This simple cookie, with its warming cinnamon and brown sugar,
is perfect for the turn in the weather. Enjoy.

stats:

makes approximately 3 dozen cookies

what you need:

8 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1  teaspoon ground cinnamon
2 eggs (2 ounces), mixed and room temperature
1 1/2 teaspoons vanilla extract
1  3/4 cups bread flour
1 teaspoon fleur de sel
1/2  teaspoon baking soda
1 teaspoon baking powder
1 3/4 teaspoons cream of tartar
3 tablespoons granulated sugar mixed with 1/2  teaspoon ground cinnamon

how to:

• Mix Dry Ingredients. Mix together flour,  salt, baking soda, baking powder, and cream of tartar.  Set aside.

• Cream Butter And Sugar. Using a stand-alone electric mixer fit with a paddle attachment, mix together the sugars, cinnamon and butter.

• Add Eggs And Flavoring. Add eggs and vanilla extract. Mix just until incorporated.

• Add Dry Ingredients. Slowly add dry ingredients into wet ingredients. Mix until incorporated.

• Chill. Place dough in the refrigerator for at least 30 minutes to chill the butter so you can shape it.

• Shape. Roll the cookie dough into balls about 1 inch in size. Roll the balls in the cinnamon/sugar mixture. Tap off excess sugar. Place on a baking sheet lined with parchment paper.

• Bake. Bake cookies in an oven pre-heated to  350 degrees Fahrenheit for approximately 5-7 minutes (until the cookies are slightly browned). Error on the side of under-baking.  These cookies are moist and best kept that way.

• Cool. Cool on the baking sheet for one minute and then transfer to a rack to fully cool.