Snickerdoodle Cookie

 

Ingredients

1 cup Unsalted Butter (softened)
1 ½ cups Sugar

2 large Eggs
2 teaspoons Vanilla
2 ¾ cup Flour
1 ½ teaspoon Cream of Tartar
½ teaspoon Baking Soda
1 teaspoon Salt

Cinnamon-Sugar Mixture:

¼ cup Sugar
1 ½ Tablespoons Cinnamon

INSTRUCTIONS

 

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
• Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
• In a small bowl, stir together sugar and cinnamon. 
• If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  

This recipe comes from ModernHoney.com

5 Stars (4.96) from 372 votes