Snickerdoodle Cookies
The very BEST Snickerdoodle Cookies. The secret? Cinnamon is added into the dough and the batter is rolled into a cinnamon sugar mixture just before baking! The end result is a flavor packed soft and chewy cookie that is hard to resist!
Servings 24 cookies
Ingredients
For the cookie:
- 1 cup salted butter soft
- 1⅓ cups sugar
- 1 large egg
- 1½ teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1½ teaspoon cinnamon
For the topping:
- 2 tablespoons sugar
- 2 teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees. Line a cookie tray with parchment or silicone baking mats. Set aside.
- Combine the butter with the sugar in a large bowl. Mix on medium speed with an electric mixer for two minutes or until the butter and sugar is light and fluffy.
- Scrape the sides of your bowl with a spatula. Add the egg and vanilla extract. Stir on low until incorporated.
- Combine the flour, baking soda, cream of tartar, and cinnamon in a large measuring cup. Gently stir with a fork until the ingredients are combined. Add to the butter mixture and mix on low/medium speed until the dough forms.
- Mix together the sugar and cinnamon mixture for the topping. Roll the dough into 1 inch balls, I like to use this cookie scoop, and roll in the topping mixture. Place on your prepared baking tray. Bake 10-12 minutes or until the edges are slightly browned.