- Cream the butter with 1 cup (200 g) sugar by hand until fluffy and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- In a separate bowl, sift the flour, baking soda and salt together, then add to the butter mixture, stirring until well combined.
- Spoon tablespoonfuls of dough into your hands and roll into balls. Place them close together on a plate or platter and chill the cookies for at least an hour or up to 8 hours.
- Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper. Stir the remaining ⅓ cup (70 g) sugar and the cinnamon together in a small bowl. Gently roll each cookie in the sugar to coat it and place on the baking tray, leaving 1½ inches (3.5 cm) between them. Bake the cookies for 12 to 14 minutes, until they are just lightly browned on the bottom.
- Cool the cookies on the baking tray for 2 minutes, then transfer to a cooling rack to cool completely. Snickerdoodles can be stored in an airtight container at room temperature for up to 3 days. The baked cookies can be frozen for up to 3 months. Better yet, freeze the scooped cookie dough balls (before rolling in cinnamon sugar) for up to 3 months, and then thaw on a baking tray for an hour before rolling in sugar and baking.
Baking is a wonderful way to put math skills into action. Learning how to weigh ingredients, calculate fractions when measuring by volume, determine yield and measurement when fitting the cookies onto the tray—all are simplest to grasp when you are doing it rather than reading about it. And at the end of the “test”? Freshly baked cookies!
Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020