The Best Snickerdoodle Cookie Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24
Ingredients
1 1/2 cups Sugar (300 g)
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour (330g)
1 1/2 teaspoon Cream of Tartar(or 8-9 g baking powder)
1/2 teaspoon Baking Soda
1 teaspoon SaltCinnamon-Sugar Mixture:
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- Line jelly roll or cake pan with wax paper and press dough into flat 1-2" pancake. Or you can leave in bowl and scoop balls
- refrigerate at least 1 hour or overnight (preferred)
- In a small bowl, stir together sugar and cinnamon.
- Cut chilled dough into cubes and roll into small balls until round and smooth. (Or scoop and roll into a ball) Drop into the cinnamon-sugar mixture and coat well. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
