One of my favorite cookies is the snickerdoodle! They’re the perfect amount of sweet, and this particular recipe creates the softest, fluffiest, most delicious cookies with the slightest hint of cinnamon. I’ve tried out a couple of different snickerdoodle recipes so far, and this one blows away the rest – no competition. Definitely try it with a cup of tea or some vanilla ice cream! I could eat 10 of these bad boys in one sitting, so be careful – they’re that good!
Snickerdoodles
Ingredients
- 3 cups all-purpose flour (440g)
- 1 cup unsalted butter, room temp
- 1 1/3 cups granulated sugar (380g)
- 2 large eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 375°F. In a medium bowl, whisk together the flour, cream of tartar, and baking soda.
- In the bowl of a stand mixer, beat the butter and 1 1/3 cups of sugar on medium speed until fluffy. Beat in the eggs and vanilla until smooth, scraping down the sides with a spatula as necessary. Reduce the mixer speed to low and beat in the dry ingredients mix (~1/3 of the bowl at a time) until well combined.
- In a small bowl, whisk together the remaining 1/4 cup sugar and ground cinnamon. Scoop out the dough and with your hands shape them into small 1-inch balls. Gently toss them in the bowl with the cinnamon sugar until entirely coated. Place the balls on a large ungreased cookie sheet, with ~1 inch separation. Bake the cookies for ~12 minutes, or until lightly golden and crinkly on top. When done, cool the cookies on a wire rack and repeat with remaining dough.
- Enjoy!
