Classic Snickerdoodles

Ingredients

• 3/4 cup (170 g) cup Unsalted butter, softened
• 1 cup (200 g) cup Granulated sugar
• 1 whole Large egg
• 1 1/2 tsp tsp Vanilla extract
• 1 3/4 cups (220 g) cup All-purpose flour
• 1 tsp tsp Cream of tartar
• 1/2 tsp tsp Baking soda
• 1/2 tsp tsp Kosher salt
• 1/4 cup cup Granulated sugar, for rolling
• 1 1/2 tsp tsp Ground cinnamon

Instructions

1. Preheat oven to 350F. Line baking sheets with parchment.
2. Beat butter and 1 cup sugar approximately 2 minutes until creamy.
3. Add egg and vanilla. Beat until smooth.
4. Whisk flour, cream of tartar, baking soda and salt separately.
5. Add dry ingredients to wet ingredients. Mix only until a soft dough forms.
6. Combine 1/4 cup sugar and cinnamon in a shallow bowl.
7. Scoop approximately 1 1/2 tbsp dough per cookie. Roll each portion into a ball.
8. Roll generously in cinnamon sugar. Place approximately 2 inches apart on prepared baking sheets.
9. Bake 9-11 minutes until edges are set and centers remain soft and slightly puffed.
10. Let cool on the baking sheet approximately 5 minutes. Transfer to a cooling rack.

Nutrition

Chef's Notes

Cream of tartar gives a traditional snickerdoodle its characteristic subtle tang and chewy texture. Do not flatten the dough before baking.

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