Snickerdoodles

1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.

2. In a large bowl, using an electric mixer on medium speed, beat butter, sugars, vanilla and eggs until creamy, about 3 minutes.

3. In a medium bowl, stir together flour, cream of tartar, baking powder, cinnamon and salt. Gradually beat into wet ingredients.

4. Cinnamon Sugar: In small bowl, stir together sugar and cinnamon.

5. Scoop cookie dough and roll into 1-inch (2.5 cm) balls. Gently roll in cinnamon sugar and place on baking sheet, 2 inches (5 cm) apart. Gently flatten with a fork and sprinkle with a pinch of cinnamon sugar. Bake for about 8 to10 minutes until light golden. Let cool on baking sheet for 2 minutes. Transfer to a wire rack to cool completely.

Tip: Make sandwich cookies using homemade or store bought cream cheese icing or use vanilla ice cream (or your favorite flavour) to create ice cream sandwiches.

1. Cut four, 9 x 11-inch (22 x 28 cm) pieces of parchment paper and lightly flour. Spoon half the dough onto floured sheet of parchment paper; place the second parchment sheet on top. Using a rolling pin, gently roll out dough to ¼ inch (5 mm) thickness. Repeat with remaining dough and parchment paper. Place on baking sheets and refrigerate until dough is stiff.

2. Line a baking sheet with parchment paper. Fill a small bowl with 1 cup (250 mL) all-purpose flour and dunk cookie cutter into flour to lightly coat (to prevent the dough from sticking). Cut out shapes. Repeat flouring the cookie cutter as needed. Return to fridge to harden.  Sprinkle cookies with cinnamon sugar. Bake for 8 to 10 minutes until light golden brown. Transfer cookies to a cooling rack. Repeat with remaining dough. Re-roll scraps and repeat.