Classic Snickerdoodle Cookies
Soft and chewy snickerdoodle cookies rolled in cinnamon sugar, featuring the perfect blend of butter, sugar and warming spices. These classic cookies have a signature crackly top and tender center.
Ingredients
- •1½ cups all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon cream of tartar
- •½ cup unsalted butter
- •¼ teaspoon kosher salt
- •1 cup sugar
- •1 whole large egg
- •2 teaspoons ground cinnamon
Cooking Instructions
- 1.
Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2-3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3-4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
10 min
- 2.
Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
30 min
- 3.
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
15 min
- 4.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.
10 min
