soft & chewy snickerdoodles
 
Prep time
Cook time
Total time
 
Ingredients
  • Cookie recipe (makes 2 dozen cookies):
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1⅓ cup sugar
  • 1 large egg, at room temperature
  • 2 tsp. vanilla extract
  • 3 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 2½ tsp. ground cinnamon
  • ½ tsp. salt
  • Topping recipe:
  • ¼ cup sugar
  • 1 tsp. cinnamon
Instructions
  1. Preheat over to 375 degrees. Line two cookie sheets with parchment paper or Silpats.
  2. For the topping, toss sugar and cinnamon in a small bowl, then set aside.
  3. In the bowl of a stand mixer with the paddle attachment, cream the butter for about 1 minute on medium speed. Once smooth, add sugar and mix on medium speed until light and fluffy. Mix in the egg and vanilla. Scrape down the sides of the bowl, as needed.
  4. In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. With the mixer on low-speed, slowly add the dry ingredients to the wet ingredients in 3 additions.
  5. Create cookies using a medium (2 tbsp.) cookie scoop. Roll dough into a ball, then roll through cinnamon-sugar topping. Repeat for all cookies. Sprinkle extra cinnamon and sugar on top of the cookies. Bake cookies 10-12 minutes, until lightly browned and tops start to crack. Cool cookies on a wire rack.
Notes
Recipe from Sally's Baking Addiction.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/06/18/my-weakness-soft-chewy-snickerdoodles/