Snickerdoodles

Snickerdoodles

Snickerdoodles

The ample amount of butter in these soft, chewy cookies draws out and enhances the warm cinnamon flavor.Andreé Baranowski

The ample amount of butter in these soft, chewy cookies draws out and enhances the flavor of the cinnamon.

Snickerdoodles
The ample amount of butter in these soft, chewy cookies draws out and enhances the flavor of the cinnamon.
Yield: makes 48 Cookies

Ingredients

  • 3 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 14 tsp. kosher salt
  • 1 34 cups sugar
  • 16 tbsp. unsalted butter, at room temperature
  • 5 tsp. ground cinnamon
  • 1 12 tsp. vanilla extract
  • 2 eggs

Instructions

  1. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. Using a handheld mixer on medium speed, beat 1 1⁄2 cups sugar and the butter together in a medium bowl until pale and fluffy, 2 minutes. Add 2 tsp. cinnamon and the vanilla; beat for 1 minute more. Add eggs one at a time, beating well after each addition. Add reserved dry ingredients; mix on low speed until just combined. Refrigerate dough for 30 minutes.
  2. Heat oven to 375°. Combine remaining sugar and cinnamon in a small bowl. Remove dough from refrigerator and, using a 1-tbsp. measure, spoon out 48 portions, rolling each portion into a 1" ball as you go. Roll each ball in cinnamon–sugar mixture to coat. Arrange dough balls 2" apart on 2 parchment paper–lined baking sheets. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool.