Cookie Collection Recipe 8

“Butches” is a RWT-ism for Snickerdoodles. They are one of his favorite cookies, but he absolutely refuses to say such a silly word as “Snickerdoodles”. Hence, the term “Butches” was born. My niece immediately questioned her uncle’s authority to unilaterally change the name of a cookie, but she could not sway him in his conviction. So call them whatever you’d like, but this is the best recipe for this type of cookie that I’ve found.

Butches

Makes ~2½ dozen cookies

3 cups bleached, all-purpose
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cream of tartar
¼ teaspoon nutmeg

1 cup (2 sticks) unsalted butter, room temperature
1⅓ cups sugar
1½ teaspoons vanilla
2 large eggs

¼ cup sugar
¾ teaspoon ground cinnamon

Preheat the oven to 375 degrees.

In a small bowl, mix together the flour, baking soda, salt, cream of tartar and nutmeg. Set aside. In a medium bowl or the bowl of a stand mixer, cream together the butter, the 1⅓ cups sugar and vanilla until light and fluffy, 1 to 2 minutes. Scrape down the bowl and add the eggs, one at a time, Scrape down the bowl and add the flour mixture. Mix on low speed until thoroughly mixed.

Mix the ¼ cup sugar with the cinnamon in a small bowl. Form tablespoon-sized pieces of the dough into balls and roll them in the cinnamon-sugar to coat. Place each ball 2” apart on a lightly-oiled or parchment-lined half-sheet pan. Bake for 12 to 14 minutes or until the cookies are very lightly browned and firm. Remove the cookies from the pan, cool on a rack and store in an airtight container.