This recipe uses the simplest ingredients, but it’s almost impossible to eat just one snickerdoodle. The edges are wonderfully crisp while the inside is soft and chewy. Although similar to a sugar cookie, the snickerdoodle is rolled in cinnamon sugar just before baking, giving the outside a dark crackled top.
- Yield: 4 cups (36 ounces) (33-35 cookies Servings)
- Course: Dessert
- Cookies: Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
- Sift together the flour, cream of tartar, baking soda, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, add the butter, granulated sugar. Cream on medium speed until fluffy, about 2 minutes.
- Add the eggs and vanilla and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
- Add sifted ingredients and mix on low speed until incorporated.
- Prepare cinnamon-sugar mixture (recipe follows) before portioning cookie dough.
- Scoop 2 tablespoons (1ounce) of dough into balls and roll in the cinnamon-sugar mixture. Place on parchment lined cookie sheet, leaving 2-inches between them.
- Bake at 350 for 10-11 minutes, center should still be very soft. These cookies over bake very easily. Remove from oven and cool on the cookie sheet.
- Cinnamon-Sugar: 1. In a small bowl, combine sugar and cinnamon. Stir with a spoon until evenly combined.
Variation bake for novelty pans: heart, star, and flower
1. Grease pans with butter or oil.
2. Scoop 2 tablespoons (1ounce) of dough into balls and roll in the cinnamon-sugar mixture. Place cookie dough in molded cookie pan and press evenly into the mold.
3. Bake at 350 for 10-11 minutes, center should still be very soft. These cookies oven bake very easily.
4. Remove from pan immediately and cool cookies on a cooling rack.