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Snickerdoodle Cookies
Servings 24 Cookies
Ingredients
- 1 cup 2 sticks unsalted butter softened to room temperature
- 1 1/3 cups granulated sugar
- 1 Large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
topping
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
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Preheat oven to 375 °F (190 °C). Line two large cookie sheets with parchment paper or silicone baking mats
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Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
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Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
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In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients.
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Take 1 1/2 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the cinnamon-sugar topping. Bake cookies for 11-12 minutes. At 9 minutes lightly press down on them with the back of a spoon or fork to help flatten them out. When cookies are done baking, allow them to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.