Name: Snickerdoodle Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 3 c. (360 g.) all-purpose flour -; 2 tsp. cream of tartar -; 1 tsp. kosher salt -; 3/4 tsp. baking soda -; 1 c. (2 sticks) unsalted butter, room temperature -; 1 1/2 c. (300 g.) granulated sugar, divided -; 2 large eggs -; 1 tsp. pure vanilla extract -; 1 tbsp. ground cinnamon -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Snickerdoodle Cookies

1. 3 c. (360 g.) all-purpose flour -

2. 2 tsp. cream of tartar -

3. 1 tsp. kosher salt -

4. 3/4 tsp. baking soda -

5. 1 c. (2 sticks) unsalted butter, room temperature -

6. 1 1/2 c. (300 g.) granulated sugar, divided -

7. 2 large eggs -

8. 1 tsp. pure vanilla extract -

9. 1 tbsp. ground cinnamon -

How to cook deliciously - Snickerdoodle Cookies

1. Stage

In a medium bowl, whisk flour, cream of tartar, salt, and baking soda until combined. In a large bowl, using a handheld mixer on medium-high speed, beat butter and 1 1/4 c. sugar until creamy. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla. Add dry ingredients and beat on low speed until just combined. Cover and refrigerate until chilled, at least 1 hour and up to overnight.

2. Stage

Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. In a small bowl, whisk cinnamon and remaining 1/4 c. sugar.

3. Stage

Using a medium cookie scoop (about 2 Tbsp.), scoop dough and roll into balls. Toss balls in cinnamon sugar and arrange on prepared sheets, spacing 2" apart.

4. Stage

Bake cookies, rotating trays top to bottom halfway through, until puffed and edges are just set, 10 to 12 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.