Snickerdoodles

13 ingredients
7 steps

Ingredients

  • FOR THE COOKIES:
  • 1-1/3 cup Flour
  • 1/2 teaspoons Cream Of Tartar
  • 1/2 teaspoons Baking Soda
  • 1/8 teaspoons Salt
  • 1/2 cups Butter, At Room Temperature
  • 1/2 cups Plus 2 Tablespoons Sugar
  • 2 Tablespoons Light Brown Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • FOR THE CINNAMON SUGAR:
  • 4 teaspoons Cinnamon
  • 1/4 cups Sugar

Directions

  1. 1
    Preheat oven to 375°F. Grease cookies sheets, or line them with parchment paper. Set aside.
  2. 2
    Sift flour, cream of tartar, baking soda and salt into a bowl, and set aside.
  3. 3
    Cream butter and both sugars on medium speed for several minutes until it is light and fluffy. Add the egg and vanilla and mix to combine.
  4. 4
    Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.
  5. 5
    For the cinnamon sugar, stir together cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls slightly with the palm of your hand.
  6. 6
    Bake at 375°F for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crispy cookie. Cool the sheets on wire racks for a few minutes, then transfer cookies directly onto the racks to let them cool.
  7. 7
    Makes approximately 24 cookies.

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