Snickerdoodles - 3 Dozen

2¾ cups unbleached, all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon sea salt 1 cup unsalted butter, cubed and at room temperature 1½ cups granulated sugar 2 large eggs 1 teaspoon pure vanilla extract ½ cup cinnamon sugar

Nutritional information per cookie: Calories 123 (40% from fat) • carb. 17g • pro. 1g• fat 5g • sat. fat 3g • chol. 25mg • sod. 56mg • calc. 5mg • fiber 0g

Preheat oven to 350°F. In a small bowl, combine the flour, cream of tartar, baking soda and salt. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 for about 20 seconds, or until fully combined. Reserve. Put the butter in a medium-large mixing bowl. Mix on speed 3 until lightened, about 1 minute. With the mixer still running, gradually add the sugar. Mix until very creamy, about 2 minutes, increasing to speed 4 halfway through. Reduce to speed 3. With the mixer running, add the eggs, one at a time and the vanilla. Mix until fully incorporated. Reduce to speed 2 and add the dry ingredients. Mix until just combined. Using a 2-tablespoon scoop, measure dough and place on an ungreased or parchment-lined cookie sheet. Roll each into a smooth ball and then dip into the cinnamon sugar. Press down to slightly flatten and then sprinkle some more of the cinnamon sugar on top. Bake in preheated oven until lightly golden, about 10 to 15 minutes. Cool on wire rack. Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use.