| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
|
Ingredients
Snickerdoodle Dough
- 2 3/4 cups all-purpose Flour
- 2 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter just softened
- 1 1/2 cups Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
Ingredients
Snickerdoodle Dough
|
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
- Add dry ingredients to wet ingredients and mix well.
- In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
- Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture – twice.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Recipe Notes
Cream of tartar substitute. Replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder and 1/2 teaspoon lemon juice or white vinegar.
Store. Keep cooled cookies in an airtight container at room temperature for 3-4 days. Store in a freezer bag, or air-tight container in the freezer for up to 4 months.
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