Description
If you’re like me and fancy cookies that are so chewy they seem borderline raw, then you need this recipe in your life. These are hands down the best Snickerdoodles I’ve had.
Ingredients
- FOR THE COOKIES:
- 2-½ cups All-purpose Flour
- 2 teaspoons Cream Of Tartar
- ½ teaspoons Sea Salt
- 1 teaspoon Baking Soda
- 1 cup Softened Butter
- 1-½ cup Granulated Sugar
- ½ teaspoons Vanilla Extract
- 2 Large Eggs
- FOR THE TOPPING:
- ¼ cups Granulated Sugar
- ½ Tablespoons Ground Cinnamon
Preparation
For the cookies:
Whisk the flour, cream of tartar, sea salt and baking soda together. Set aside.
In a large bowl, beat the butter, sugar and vanilla together with a handheld mixer on medium speed. Beat until fluffy. Reduce speed to low and, one at a time, add the eggs.
Scrape the sides of the bowl and slowly add the flour mixture in three parts while on medium speed. Finally, wrap the bowl with plastic wrap and set it in the fridge for 30 minutes.
For the topping mixture:
Combine the sugar and cinnamon in a bowl. Mix well and set aside.
To bake the cookies:
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Shape dough into balls from heaping tablespoons (I use a small ice cream scoop). Roll the top of the balls in the cinnamon sugar mixture and place them on the cookie sheet, approximately 1–2 inches apart from one another.
Bake the cookies for approximately 7–8 minutes. If you prefer them less chewy, 9–10 minutes. Once ready, the tops of the Snickerdoodles will look slightly puffed and the bottoms light golden brown. Transfer cookies to a cooling rack for about 5 minutes.
