Description
These classic Snickerdoodle Cookies are a friend and family favorite. The cookies are slightly crispy on the outside yet soft and chewy on the inside. They go quickly so you might want to double the batch.
Ingredients
- 2-¾ cups Plus 2 Tablespoons Flour
- 2 teaspoons Cream Of Tartar
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 cup Butter, Softened
- ¾ cups Sugar
- ¾ cups Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- FOR COATING THE COOKIES:
- 3 Tablespoons Sugar
- 1 Tablespoon Cinnamon
Preparation
In medium bowl, whisk flour, cream of tartar, baking soda and salt. Set aside.
Using mixer, cream butter and sugars. Using spoon, stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour mixture in 3 parts stirring to combine between each part.
To coat the cookies, mix sugar and cinnamon. Using cookie scoop or spoon, shape dough into balls. Roll dough balls in sugar mixture. Place on parchment-covered baking sheets.
Bake at 375ºF for 8–10 minutes. Cool on cookie sheets for 1–2 minutes. Carefully remove to cookie cooling racks.
