Snickerdoodles
Instructions
- 1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- 2
In a large bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- 3
Beat in the egg and vanilla extract until well combined and smooth.
- 4
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 6
In a small bowl, combine the 1/4 cup sugar and cinnamon for the coating, stirring well to distribute the cinnamon evenly.
- 7
Roll the dough into 1-inch balls (about 1 tablespoon of dough each).
- 8
Roll each ball in the cinnamon-sugar mixture until completely coated.
- 9
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- 10
Bake for 8-10 minutes, until the edges are set but the centers still look slightly soft and puffy. The cookies will appear underdone but will firm up as they cool.
- 11
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef's Note
"These classic cinnamon-sugar cookies are wonderfully soft and chewy with that signature tangy flavor from cream of tartar—perfect with a cold glass of milk or your afternoon coffee. The dough comes together quickly and the rolling in cinnamon sugar creates those beautiful crackled tops that make snickerdoodles so irresistible."
