snickerdoodle cookies
yummy
Popular Recipes
Snickerdoodle Cookies
Snickerdoodles are, in our opinion, an underrated cookie, overlooked by the chocolate chip cookies of the world. Soft, chewy, and somehow impossibly light, snickerdoodles are born from a sugar cookie coated in cinnamon sugar and baked into a puffy, crackly cookie with a signature tang (thanks, cream of tartar) that just can’t be replicated.
Ingredients
- 3 c. (360 g.) all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. kosher salt
- 3/4 tsp. baking soda
- 1 c. (2 sticks) unsalted butter, room temperature
- 1 1/2 c. (300 g.) granulated sugar, divided
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 Tbsp. ground cinnamon
Direction
- In a medium bowl, whisk flour, cream of tartar, salt, and baking soda until combined. In a large bowl, using a handheld mixer on medium-high speed, beat butter and 1 1/4 cups sugar until creamy. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla. Add dry ingredients and beat on low speed until just combined. Cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Preheat oven to 350°. Line 2 baking sheets with parchment. In a small bowl, whisk cinnamon and remaining 1/4 cup sugar.
- Using a medium cookie scoop (about 2 tablespoons), scoop dough and roll into balls. Toss balls in cinnamon sugar and arrange on prepared sheets, spacing 2" apart.
- Bake cookies until puffed and edges are just set, 10 to 12 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.