Snickerdoodles are one of my favorite cookies. The flavors of cinnamon and vanilla, along with the slight tang from the cream of tartar, make one delicious combination.
Ingredients:
- 3 cups of all purpose Flour, spooned and leveled
- 2 teaspoons of Cream of Tartar
- 1 teaspoon of Baking Soda
- 1/2 teaspoon of salt
- 1 teaspoon ground cinnamon
- 2 sticks (1 cup) Butter, softened to room temperature
- 1 1/2 cups sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
Additional Cinnamon Sugar to coat:
- 1/3 cup sugar
- 1 teaspoon ground cinnamon.
Instructions:
- Preheat oven to 375° .
- Line two large cookie sheets with parchment paper.
- Make the coating by combining 1/3 cup of sugar with 1 teaspoon of cinnamon.
- In a medium bowl, whisk together dry ingredients: the flour, cream of tartar, baking soda, salt, and cinnamon.
- In a large bowl or stand mixer, cream together the butter and sugar on medium high until smooth and creamy, about 2 minutes.
- Add the eggs and vanilla extract and beat to combine. Scrape down bowl, if necessary.
- Next, on low speed, slowly add in the dry ingredients. Dough will be thick. Do not over mix.
- Roll cookie dough into 1.5 inch sized balls (walnut sized). Coat each one in the cinnamon sugar topping and place on parchment paper, approximately 3 inches apart.
- Bake cookies at 375° for 10 minutes. Do not over bake the cookies. Allow cookies to cool for about 10 minutes on the cookie sheet, then transfer to a wire rack to finish cooling. Once completely cool, store cookies in an airtight container.
Enjoy!
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