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.
- 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
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.
- Sift together the flour, cream of tartar, baking soda, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, add the butter, granulated sugar. Cream on medium speed until fluffy, about 2 minutes.
- Add the eggs and vanilla and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
- Add sifted ingredients and mix on low speed until incorporated.
- In a small bowl, combine sugar and cinnamon. Stir with a spoon until evenly combined.
- 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.
- 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.