The classic cinnamon-sugar cookie, these snickerdoodles are crispy on the outside and chewy on the inside. No chilling needed!
Prep Time 30minutes
Cook Time 8minutes
Total Time 38minutes
For cookie dough:
1½cups (187g)all-purpose flour
1teaspooncream of tartar*
½cup (113g)unsalted butter, softened to room temperature(8 tbsp or 1 stick)
¾cup (150g)granulated sugar
1largeegg(preferably at room temp)
1teaspoonpure vanilla extract
For cinnamon sugar coating:
2Tablespoons (25g)granulated sugar
Preheat your oven to 375 degrees F. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream the butter and sugar together at high speed until fluffy. Beat in the egg and vanilla on medium speed until fully combined.
Add the flour mixture and beat on low speed until the dough just comes together and is evenly mixed.
Roll dough into 1-inch diameter balls. I do this by scooping the dough using a small cookie scoop, then rolling it smooth with my hands.
Place the 2 tbsp sugar and 1.5 tsp cinnamon in a small plastic bag, and add the cookie dough balls one by one, shaking to coat in the cinnamon sugar mixture. Place each coated ball on a parchment-lined cookie sheet, spaced at least 2 inches apart (they spread more than you think!).
Bake cookies for 8 minutes. Let cool completely before serving.
*cream of tartar is an acid that reacts with the baking soda (a base) to produce the rise and distinctive tangy flavor in these snickerdoodle cookies. If you don't have it or don't want to buy it, you can use 1.5 teaspoons of baking powder INSTEAD OF the cream of tartar and baking soda.
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