Kasey's Small Batch Snickerdoodles

Yields 6 cookies or 3 large cookies

Ingredients

4 tbsp butter

41 g sugar

50 g brown sugar

1 egg yolk

1 tsp vanilla

1/4 tsp baking soda

1/4 tsp cream of tartar

1/8 tsp salt

1/4 tps ground cinnamon

95 g Kamut flour (or 100g all purpose flour)

Cinnamon and sugar mixture

2 tbsp granulated sugar

1/8 tsp cinnamon

Directions

Preheat oven to 325º. Line a baking sheet with parchment paper and set aside.

Cream together the butter, granulated sugar, and brown sugar for 2-3 minutes till light and fluffy. Add in the egg yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix.

Add in flour and mix just till combined. Dough may look dry but you can use your hand to compact it into a large ball.

In a separate bowl, mix together the cinnamon and sugar till evenly combined.

To make 6 regular cookies, use a tablespoon cookie scoop and potion out a heaping scoop (about a tablespoon and a half) For 3 large cookies, split the dough into thirds.

Roll the cookies in the cinnamon and sugar mixture.

Place on the cookie sheet at least 3" apart. For 3 large cookies, slightly press down to flatten the cookies in the center.

Bake for 11-13 minutes.

Transfer to a wire rack to cool.