Snickerdoodles are hands down my favorite cookie. And let me set the record straight, it’s not a Snickerdoodle without cream of tartar. The added bite that cream of tartar adds is what separates a lowly sugar cookie from the big leagues.
This recipe calls for a higher temperature oven, with a shorter baking time, and a cold dough. I’ve found that this combination creates a cookie that is crisp on the outside, golden brown on the bottom, yet chewy in the center. You get the best of all the worlds, and that qualifies as an A+ in my book.
Give this recipe a shot this weekend, it’s sure to make you smile.
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp sugar
- 1 tbsp cinnamon
Preheat oven to 400
- In a small bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.
- In a medium bowl, beat sugar and butter together until well mixed and lighter in color. Add eggs and vanilla and mix until well combined.
- Add dry ingredients to wet in small portions until fully combined. Make sure all sides are well mixed and no dry ingredients are left at the bottom of the bowl. Cover mixture and allow to chill for 30mins-1 hour.
- While chilling, combine sugar and cinnamon together in a small bowl. Once dough is chilled, form into 1 inch balls and roll in cinnamon sugar mixture. Evenly space out dough on cookie sheets and bake for 7- 8 minutes. Cookies should look baked on the outside and gooey in the middle. Take a test cookie to ensure the bottom is golden brown (taste test win!). Move to cooling rack. Enjoy.