Snickerdoodles
So simple, but these chewy, soft cinnamon cookies always hit the spot!
Ingredients
- 3 cups flour
- 1 tsp baking soda
- 2 tsps cream of tartar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup butter, at room temperature
- 1 1/4 cups sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsps vanilla
- 3 tbsp sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350 degrees. Line two cookies sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and cinnamon.
- In a large mixing bowl, beat the sugar and butter together until creamy. Add eggs and vanilla. Beat until combined.
- With mixer on low speed, gradually add dry ingredients to wet.
- In a small bowl, combine remaining sugar and cinnamon for topping.
- Roll dough into golf ball size balls. Roll each ball in topping mixture. Place on baking sheets at least 2 inches apart.
- Bake cookies for 9-11 minutes–just until set. Allow to cool on baking sheets for 2-3 minutes. Transfer to a wire rack and let cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Notes
- Unlike many snickerdoodles, these cookies stay soft for days. If they start to get too hard, add a slice of bread to the airtight storage container.