Snickerdoodles

• 1 cup infused butter

  Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.

• 1½ cupsgranulated sugar
• 2large eggs — room temperature
• 1 tspvanilla extract
• 2¾ cupsall-purpose flour
• 2 tspcream of tartar
• 1 tspbaking soda
• ½ tspfine salt
• ¼ cupgranulated sugar — for the coating
• 1 tbspground cinnamon — for the coating

Method

1. 01

   Bring the infused butter to cool room temperature — it should dent under a finger but hold its shape. Butter that has gone soft and greasy will not trap air, and melted butter will not trap any at all.

2. 02

   Cream the butter and the 1½ cups sugar until pale and noticeably lighter in volume, about four minutes on medium.

   4 min

3. 03

   Beat in the eggs one at a time, then the vanilla, scraping the bowl between additions.

4. 04

   Whisk the flour, cream of tartar, baking soda and salt together, then fold into the butter mixture until the flour is gone. Do not keep mixing past that point.

5. 05

   Chill the dough for 45 minutes. Warm dough slumps on the sheet and bakes into cookies of noticeably different thickness, which is the quiet way a batch ends up dosed unevenly.

   45 min

6. 06

   Stir the coating sugar and cinnamon together. Scoop thirty balls with a spring-loaded scoop, leveling each one against the rim of the bowl so they land within a couple of grams of each other, then roll them in the cinnamon sugar.

7. 07

   Space them well apart on the sheets. They spread to roughly twice their width, and cookies that run together have to be pulled apart, which leaves you with pieces rather than portions.

8. 08

   Bake at 375 °F until the tops have crackled and the centers are set at the edges but still soft in the middle.

   375 °F · 10 min

9. 09

   Cool on the sheet for three minutes, then move to a rack. They firm as they cool and keep for four days in a tin.