Classic Snickerdoodle Cookies

Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 min

Servings: 4

AmericanVegetarianPescatarianNut-FreeSoy-FreeShellfish-FreeFish-FreeSesame-Free

Ingredients

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.

💡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.

Recipe from TheCookbook.ai

Created by Basil Roux