The Best Snickerdoodle Cookie Recipe

1 cup unsalted butter, softened*
1-1/2 cups sugar
2 large eggs
2 tsp. vanilla
2-3/4 cups flour
1-1/2 tsp cream of tartar
1/2 tsp. baking soda
1 tsp. salt
Cinnamon sugar mixture: 
1/4 cup sugar
1-1/2 Tbsp. cinnamon

Preheat oven to 350°F.

In a large mixing bow cream butter and sugar for 4-5 minutes until light and fluffy and scrape the sides of the bowl. Add the eggs and vanilla. Cream for 1-2 minutes longer.

Whisk together the flour, cream of tartar, baking soda, and salt. Stir the flour mixture into the creamed mixture until just combined. (If time allows, wrap the dough and let refrigerate for 20-30 minutes.)

In a small bowl make the cinnamon and sugar mixture by combining both and stirring.

Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. (To make flatter Snickerdoodles, press down in the center of the ball before baking.)

Place on a parchment paper-lined baking sheet. Bake for 9-11minutes. Let cool for several minutes on the baking sheet before removing from the pan.

*If you need to use salted butter, reduce the added salt to 3/4 tsp.

via MODERNhoney

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