There are few cookie names as fun as snickerdoodles. It's worth making them just to be able to say "snickerdoodles". It always puts a smile on my face. And makes my kids giggle!
Ingredients
1/2cupunsalted buttersoftened
1/2cupsugarplus an additional 1/4 cup
1/3cuplight brown sugarpacked
1large egg
1tsp.vanilla extract
1 1/2cupsall-purpose flour
1/2tsp.baking soda
1/4tsp.cream of tartar
1/4tsp.saltoptional
2tsp.cinnamon
Instructions
With an electric mixer, combine the butter and white and brown sugar for 3 minutes until light and fluffy.
Add the egg and vanilla. Beat on medium-high speed for about 3 minutes.
Add the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined, about 1 minute.
Roll out 1 Tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
Preheat oven to 350°. Line a baking sheet with parchment paper unless using a stoneware cookie sheet.
Create a cinnamon sugar mixture by combining 1/4 cup sugar and 2 tsp. cinnamon in a small bowl.
Roll the cookie dough balls in the cinnamon sugar mixture and set them about 2" apart on the baking sheet.
Bake 8-10 minutes until the edges are browned and crisp, but center is still pale and puffy. The cookies will wrinkle as they cool.
Recipe Notes
All that's left to do is eat them! This is a pretty straightforward recipe and of course, these freeze well and the recipe can be doubled if needed.