Snickerdoodle Cookies are soft and chewy with crisp edges. The cookies are leavened with cream of tartar giving them their unique tangy flavor that is perfectly balanced by the cinnamon sugar coating.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Snickerdoodle Cookies
Servings: 28
Calories: 138kcal
Author: Garnish and Glaze
Ingredients
1cupsalted butter, room temperature
1/2cupgranulated sugar
1/2cupbrown sugar
1largeegg
1teaspoonvanilla extract
2 1/2cupsflour*, (~312 grams)
1teaspooncream of tartar
1/2teaspoonbaking soda
1/2teaspoonsalt
Topping:
1/4cupgranulated sugar
2teaspoonscinnamon
Instructions
Preheat the oven to 350°F.
In a small bowl, combine the 1/4 cup sugar with 2 teaspoons cinnamon. Set aside.
Mix flour, cream of tartar, baking soda, and salt together in a bowl and set aside.
Cream butter and sugars for 2 minutes on medium speed. Add eggs and vanilla until well combined.
Add dry ingredients to the butter mixture a little at a time until combined (scrape down sides and bottom of bowl as needed). Dough will be thick.
Scoop dough with a 1.5 tablespoon trigger scoop and roll into balls. Roll balls in the cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheets.
Bake for 9-10 minutes and then leave on pan for 5 minutes before moving to a cooling rack.
Notes
*When measuring flour, be sure to give it a stir in you canister first and spoon it into the measuring cup. Level it off with a knife scraping the excess off back into the canister.