Deliciously crisp on the outside and perfectly chewy on the inside. This is the best snickerdoodle I have ever tasted!
A classic cookie.
Cinnamon, sugar, butter....what could be bad about that???
Sweet Melissa Baking Book
Makes 3 dozen cookies
For the dough:
½ pound (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 large eggs
2 ¾ cups all-purpose flour
1 ½ teaspoons cream of tarter
1 teaspoon baking soda
¼ teaspoon kosher salt
For the cinnamon sugar:
1 ½ teaspoons ground cinnamon
½ cup sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth, 2-3 minutes. Add the eggs and mix until combined.
In a separate bowl, whisk together the flour, cream of tarter, baking soda, and salt. Add to the butter mixture and mix on low speed until combined. The dough will be soft and too sticky to roll. Refrigerate until firm, about 1 hour.
Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350f. Line two cookie sheets with parchment paper or aluminum foil.
For the cinnamon sugar: Combine the cinnamon and sugar in a small bowl.
Using a 1 ounce cookie scoop or a tablespoon, shape the dough into balls and then roll them in the cinnamon sugar.
Place the cookies 2 inches apart on the prepared cookie sheets. Flatten them slightly with your fingertips so they stay put. Bake for about 12-13 minutes, or until the bottoms are slightly golden in color. These cookies are supposed to be chewy, so do not overbake. Remove to a wire rack to cool.
Snickerdoodles keep in an airtight container at room temp for up to 4 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not uncover before defrosting.