Description
Perfect softness on the inside with a crisp, cinnamony outside, Snickerdoodles are my all-time favorite cookie. Unlike many other recipes, these are not a cinnamon cookie. These are the genuine real-deal Snickerdoodle cookies!
Ingredients
- 1-½ stick Butter Or Margarine
- ¾ cups Sugar
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 2 teaspoons Cream Of Tartar
- 1-½ cup Flour
- FOR THE CINNAMON SUGAR:
- 2 Tablespoons Sugar
- 1 Tablespoon Cinnamon
Preparation
Gather ingredients and preheat oven to 375ºF.
Cream butter and sugar with a mixer until pale yellow and fluffy. Mix in egg until combined. Add vanilla extract, baking soda, kosher salt, and cream of tartar. Mix.
Mix in half of the flour. Then gently mix in remaining flour.
In a bowl, combine sugar and cinnamon for cinnamon sugar.
Using a cookie scoop, scoop dough and roll it into a ball in your hands. Then roll in the cinnamon sugar mixture. Place the coated dough balls on parchment-lined sheet pan or cookie sheet.
Bake at 375ºF for 10–12 minutes. Do not bake until browned at all. The cookies will be very soft when first out of the oven. With a spatula, carefully transfer from pan to a cooling rack. Cookies will set up as they cool.
Cookies are so delicious for several days if stored well. Keep in tupperware, baggy, or cookie jar.
