Snickerdoodles
Timeless, delicious, chewy cookie bursting with cinnamon
Ingredients
- 1 cup unsalted butter room temperature
- 1½ cup granulated sugar
- 2 eggs room temperature
- 1½ tsp vanilla extract
- 3½ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 tsp cinnamon
Instructions
- In the bowl of stand mixer using paddle attachment, cream butter and sugar on medium for 3-5 minutes until light and fluffy, scrape down occasionally
- Add eggs and vanilla, mix on low until fully incorporated
- Combine dry ingredients and mix on low until just combined, do not overmix
- *Shape into 2.5 ounce balls, chill in refrigerator for 1 - 48 hours, remove 15 minutes before baking to warm up on counter. These are large, thick cookies, 1.5 ounces makes an average sized cookie.
- Preheat oven to 350 °F, in a small bowl, mix ¼ cup sugar with 2 teaspoons of cinnamon, roll dough balls one at a time in mixture until coated, place on parchment lined baking sheet
- *Bake for 18-22 minutes, slightly golden brown bottoms is perfect. If using 1.5 ounces bake for 12-14 minutes or until slightly golden brown bottoms
- Cool on wire rack completely before storing in airtight container.