Classic Snickerdoodle Cookies
Serves 1610 mins prep12 mins cook
Soft and fluffy Snickerdoodle Cookies are full of comfort and deliciousness. Covered in cinnamon sugar, no one can resist these sweet, flavorful cookies.
0 servings
What you need
tsp cream of tartar
tsp baking soda
tsp kosher salt
cup unsalted butter, softened ([adjustable]1 stick[/adjustable])
cup granulated sugar
egg, at room temperature
tsp ground cinnamon
Instructions
0 In a medium bowl, stir together the flour, cream of tartar, baking soda and kosher salt. (These are your dry ingredients.) Set aside. 1 In another bowl, cream together the softened butter, [adjustable]¾ cup[/adjustable] granulated sugar and the egg with a hand mixer (or a stand mixer) until light and fluffy. 2 Sprinkle the dry ingredients into the wet ingredients, mixing until just combined. 3 Cover with plastic wrap, and refrigerate for at least one hour. 4 Preheat the oven to 400°F. Line a large sheet pan with parchment paper or a nonstick baking mat. Set aside. 5 Combine the additional granulated sugar ([adjustable]1 ½[/adjustable] tablespoons) and the cinnamon in a small bowl. Stir to combine. 6 Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then plop them into the sugar-cinnamon mixture. 7 Gently roll the cookie dough in the sugar-cinnamon mixture until coated, then transfer to the prepared baking sheet. 8 Bake in the preheated oven for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.) 9 Transfer to a wire rack, and let cool, then enjoy.View original recipe
