Snickerdoodles
Cousin to the sugar cookies, this cinnamon laced version is full of old-fashioned goodness! Delivering a tender, sweet bite with a delicate crunch of sugar that lightly wraps the cookie and a gentle warm spice swirling both inside and out.
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar, plus 2 tablespoons, divided
- ½ cup dark brown sugar
- 2 extra-large eggs, room temperature
- 2-¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1-½ teaspoons cinnamon, divided
- ½ teaspoon kosher salt
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
Instructions
- Cream the butter on medium speed until it is light and fluffy.
- Add 1 cup of the granulated sugar along with the brown sugar and eggs. Continue beating on medium speed until blended together. Scrape the sides and bottom of the bowl as needed, making sure the butter is mixed into the sugar and eggs.
- Pour in the milk and the vanilla and blend in on medium speed.
- In a separate bowl whisk together the flour, cream of tartar, baking soda, 1 teaspoon of the cinnamon and kosher salt.
- Stir in the flour mixture on low speed, about ½ cup at a time, just until blended.
- Scrape the sides and bottom of the bowl, gathering the dough together. Cover and chill for at least 2 hours or overnight.
- When you’re ready to bake, whisk together the remaining 2 tablespoons granulated sugar and the ½ teaspoon cinnamon. (Blend together more if needed to coat all the cookies.)
- Scoop up 1” balls of dough and roll them in the sugar and cinnamon mixture.
- Place the cookies on a baking sheet lined with a Silpat liner or parchment paper, leaving about 3” between cookies.
- Bake the cookies in a 350-degree oven for 12 to 14 minutes or until the edges are a light golden color.