Snickerdoodle
from https://lilluna.com/snickerdoodles/
Servings Prep Time
90cookies 10minutes
Cook Time
10minutes
Servings Prep Time
90cookies 10minutes
Cook Time
10minutes
Ingredients
Snickerdoodle Dough
Cinnamon Sugar Coating
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
  4. Add dry ingredients to wet ingredients and mix well.
  5. In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
  6. Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture – twice.
  7. Place 2 inches apart on an ungreased cookie sheet.
  8. 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.