This was my first time making Snickerdoodle cookies and I was pretty happy with how they turned out 🙂 I may try another recipe next time, but this one was really good and they were nice and soft and thick! Mmm!
– 1 cup (2 sticks) butter, softened
– 1 cup granulated sugar
– 2/3 cup brown sugar
– 2 eggs
– 1 tsp. vanilla
– 3 cups all purpose flour
– 1/2 tsp. salt
– 1 tsp. baking soda
– 1/2 tsp. cream of tartar
– 1/2 cup granulated sugar
– 5 tsp. ground cinnamon
Preheat oven to 300F.
In the bowl of your stand mixer, cream softened butter and sugars together. Add eggs and vanilla. Beat until smooth and combined.
In a separate bowl, combine the flour, salt, baking soda, and cream of tartar. Stir to combine.
Add dry ingredients slowly to the bowl of wet ingredients and mix well. Chill dough for 30-60 minutes in the refrigerator.
Combine the cinnamon and sugar topping in a small bowl and set aside.
Roll dough into balls, about an inch thick and roll generously in the cinnamon/sugar mixture. Place coated balls on an ungreased baking sheet lined with the silpat baking mats.
Bake for 12-14 minutes in your preheated oven. Check them after about 12 minutes for slight brownness on the bottom. You don’t want to overtake these cookies, so they stay nice and soft.