Snickerdoodle Cookies (Print Version)

# Ingredients:

01 - 2 3/4 cups (358g) all-purpose flour.
02 - 2 teaspoons cream of tartar.
03 - 1 teaspoon baking soda.
04 - 1/2 teaspoon salt.
05 - 3/4 cup (168g) unsalted butter, room temperature.
06 - 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling.
07 - 2 large eggs.
08 - 1 1/2 teaspoons vanilla extract.
09 - 1 tablespoon ground cinnamon.

# Instructions:

01 - Heat oven to 400°F and line cookie sheet with parchment or silicone mat.
02 - Combine flour, cream of tartar, baking soda, and salt.
03 - Beat butter and sugar until light and fluffy, 2-3 minutes.
04 - Mix in eggs one at a time, then vanilla extract.
05 - Mix in dry ingredients until combined.
06 - Roll tablespoon-sized balls in cinnamon sugar mixture.
07 - Bake 6-8 minutes, let rest 2-3 minutes before moving to rack.

# Notes:

01 - Can be frozen.
02 - Stores 1 week at room temperature.
03 - Makes 40-45 cookies.

Back