Snickerdoodles
Soft and chewy American sugar cookies rolled in cinnamon sugar with a signature tangy note from cream of tartar. They bake up with lightly crinkled tops and a perfectly tender center.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 tbsp granulated sugar (for rolling)
Instructions
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1
Preheat oven to 375°F. Line two baking sheets with parchment paper.
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2
Beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
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3
Beat in 2 large eggs one at a time, then add 2 tsp vanilla extract.
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4
In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the butter mixture, mixing on low until just combined.
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5
In a small shallow bowl, mix 2 tsp ground cinnamon and 3 tbsp granulated sugar (for rolling) together.
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6
Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture to coat, and place 2 inches apart on the prepared baking sheets.
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7
Bake for 10-12 minutes until the edges are just set and the centers look slightly underdone. Do not overbake.
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8
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.