Snickerdoodles

Snickerdoodles
Author:Mac Carrithers
Time:1 hour 30 minutes
An American baking classic and cookie hall-of-famer, these tender cinnamon and sugar cookies are set apart by a tangy, light texture offered by cream of tartar. The exemplary snickerdoodle features a striking crackly crust and a soft, chewy interior. This recipe achieves the desired appearance and thickness by chilling the dough before baking—vital to avoid thin and smooth cookies.

Ingredients

Yield: 2 dozen cookies

  • 1
    cup, softened butter
  • 1 ¾
    cups sugar
  • 2
    large eggs
  • 2
    teaspoons vanilla
  • 2 ¾
    cups flour
  • 1 ½
    teaspoon cream of tartar
  • ½
    teaspoon baking soda
  • 1
    teaspoon salt
  • 1 ½
    tablespoons cinnamon

Preparation

  1. Step 1

    Preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. Step 2

    In a large bowl, cream butter and 1 1/2 cups sugar for 4-5 minutes until light and fluffy. Scrape down the sides of the bowl, add eggs and vanilla, and cream until combined, 1-2 minutes.

  3. Step 3

    Stir in flour, cream of tartar, baking soda, and salt until just combined. Cover the bowl with plastic wrap and chill for 1 hour.

  4. Step 4

    In a small bowl, combine 1/4 cup sugar and cinnamon. Use a small cookie scoop to scoop out the dough in 1.5 inch balls but do not roll them smooth. Gently roll the balls in the cinnamon sugar mixture until well-coated then spoon more of the mixture over the balls for even more coverage.

  5. Step 5

    Place on the parchment paper-lined baking sheets and bake for 10-12 minutes until the edges are lightly colored golden brown. Let cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely—or for as long as you can wait!
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