Crispy on the outside, soft and chewy in the middle, with a sweet cinnamony taste in every bite, these snickerdoodles are a pretty perfect cookie!
I wanted to meet one of my new neighbors the other day, but I didn't want to show up empty handed. I was looking for something quick and easy to make, so cookies seemed like the best choice. I haven't made snickerdoodles in a while, so I decided to make them.
I would make snickerdoodles growing up. They are so yummy! They are crispy on the outside, soft and chewy in the middle, with a sweet cinnamony taste in every bite. All around they are a pretty perfect cookie.
1 cup unsalted butter, at room temperature
1 1/2 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon cinnamon
Line baking sheets with parchment and set aside. Preheat oven to 350.
In the bowl of a mixer, cream the butter and 1 1/2 cups of sugar. Scrape down the edges bowl. Beat in the eggs and vanilla. Scrape down the bowl again.
In another bowl, whisk together flour, cream of tartar, baking soda, and salt. With the mixer running, slowly add the flour mixture to the butter mix and mix until everything is just mixed.
In a small bowl, combine the 3 tablespoons of sugar and the cinnamon sugar. Roll the dough into balls, about 1-2 tablespoons in size. Roll each dough ball in the cinnamon sugar mixture.
Place cookie balls on the prepared baking sheet, giving about 2 inches between each. Bake 7-10 minutes, or until cookies are cooked around the edges, but still soft in the middle. If they don't look done, don't worry. The cookies will set as they cool. Removing baking sheet from oven and leave the cookies on the pan for about 5 minutes. Transfer the cookies to a cooling rack and let cool the rest of the way.
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