We are back from our vacation and after a 13 hour drive no one wants to be in the car. My son said he isn’t leaving the house for a week… Good luck with that fella! 😀 We were greeted home with single digit temperatures so, I’m all for firing up the oven and doing some baking. My daughter has become my sous chef loves to get in the kitchen. I gave her choice of what we would bake so… Snickerdoodles it shall be.
This recipe is for the perfect snickerdoodle! A snickerdoodle is basically a cinnamon sugar cookie. As basic as they maybe these are just amazing and in opinion, the best recipe I have found. The edges are slightly crisp and the centers are soft and chewy…the way a snickerdoodle should be 🙂
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 cup all-purpose flour
- 2 Tbsp sugar
- 1 tsp ground cinnamon
*Dough must be chilled for at least 1 hour so wait to heat your oven.
- In mixer at butter and beat for 30 seconds then add 1 cup sugar and beat until combined.
- Add into mixer the egg and vanilla and beat until slightly fluffy
- To measure out the flour- first gently stir flour in your container. Scoop out flour with spoon into measuring cup. Do not pack down, just gently level.
- Combine the flour, baking soda, and cream of tartar in a large bowl.
- Add flour mixture, as you can at a time, into mixer and mix until combined.
- Scrap down sides of bowl to form a ball. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
- Heat oven to 375 degrees.
- Combine 2 tbsp sugar and ground cinnamon in small bowl.
- Once dough has been chilled scoop out dough to form 1 in balls (I use a cookie scoop),
- Roll ball in cinnamon sugar mixture and place 3 inches apart on ungreased cookie sheet.
- Bake 10-11 minutes or until edges are golden.
- Transfer cookies to wire rack to cool.
I alway make sure my cream of tartar is fresh. So, toss last years container and purchase a new one.
Hope you find these as wonderful as we do 😀