Snickerdoodles, the comfort-food cookie

When I asked James Oseland, editor of Saveur and the magazine's recently released "The New Comfort Food" cookbook, if the world really needed another Snickerdoodles formula -- and that's coming from a lifelong fan of the tender, cinnamon-ey cookie -- he laughed. "Just try the recipe," he said. "You'll see."

You know what? He was right. But don't take our word for it. Bake them yourself.

SNICKERDOODLES

Makes 48 cookies.

Note: This recipe must be prepared in advance. "These sweet, spicy cookies are a classic example of how beautifully the flavor of cinnamon blooms in butter," writes editor James Oseland in "The New Comfort Food" (Chronicle, $35).

3 c. flour

2 tsp. cream of tartar

1/4 tsp. kosher salt

1 3/4 c. sugar, divided

1 c. (2 sticks) unsalted butter, at room temperature

5 tsp. ground cinnamon, divided

1 1/2 tsp. vanilla extract

Directions

In a medium bowl, whisk together flour, cream of tartar, baking soda and salt and reserve. In a bowl of an electric mixer on medium speed, beat 1 1/2 cups sugar and butter together until pale and fluffy, about 2 minutes. Add 2 teaspoons cinnamon and vanilla extract and beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add reserved dry ingredients, mixing until just combined. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.