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Snickerdoodle Cookies

Snickerdoodle Cookies

This recipe uses the simplest ingredients, but it’s almost impossible to eat just one snickerdoodle. The edges are wonderfully crisp while the inside is soft and chewy. Although similar to a sugar cookie, the snickerdoodle is rolled in cinnamon sugar just before baking, giving the outside a dark crackled top.

Yield:

33-35 cookies


Print

Ingredients

2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar
2 tablespoons ground cinnamon

Directions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.
  2. Sift together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In an electric mixer fitted with the paddle attachment, add the butter, granulated sugar. Cream on medium speed until fluffy, about 2 minutes.
  4. Add the eggs and vanilla and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
  5. Add sifted ingredients and mix on low speed until incorporated.
  6. In a small bowl, combine sugar and cinnamon. Stir with a spoon until evenly combined.
  7. Scoop 2 tablespoons of dough into balls and roll in the cinnamon-sugar mixture. Place on parchment lined cookie sheet, leaving 2-inches between them.
  8. Bake at 350 for 10-11 minutes, center should still be very soft. These cookies over bake very easily. Remove from oven and cool on the cookie sheet.

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