Ingredients
- •1 cup all-purpose flour
- •0.5 teaspoon cream of tartar
- •0.3 teaspoon baking soda
- •0.3 teaspoon salt
- •0.3 cup unsalted butter, softened
- •0.5 cup granulated sugar
- •1 large egg
- •0.5 teaspoon vanilla extract
- •2 tablespoon granulated sugar
- •1 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and 0.5 cup granulated sugar until light and fluffy, about 2-3 minutes.
- 4
Beat in the large egg and vanilla extract until well combined.
- 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 6
In a small shallow bowl, combine the 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for the coating.
- 7
Scoop rounded tablespoons of dough and roll them into balls. Then, roll each dough ball generously in the cinnamon-sugar mixture until fully coated.
- 8
Place the coated dough balls about 2 inches apart on the prepared baking sheet.
- 9
Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake.
- 10
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chef's Tips
- 💡Ensure your butter is truly softened (not melted) for the best creamy texture when creaming with sugar.
- 💡Do not overmix the dough once the flour is added; this can lead to tough cookies.
- 💡For the classic snickerdoodle crackled top, do not press down the cookies before baking.
- 💡Watch the cookies carefully while baking; they should still look slightly underdone in the center when you pull them out. They will continue to set as they cool.
- 💡If your dough is too sticky to roll, chill it in the refrigerator for 15-30 minutes.
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