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Snickerdoodles

Soft, chewy snickerdoodles rolled in cinnamon sugar with crackled tops.

Serves 36Prep 15 minCook 25 minDifficulty easyCuisine Dessert

vegetariankid-friendlydessert

−Servings: 36+

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Ingredients

• 1 cupunsalted butter (softened)
• 1½ cupsugar
• 2large eggs
• 2 tspvanilla
• 2¾ cupflour
• 1½ tspcream of tartar
• ½ tspbaking soda
• 1 tspsalt
• Cinnamon–Sugar Mixture
• ¼ cupsugar
• 1½ tbspcinnamon

Instructions

1. Preheat oven to 350°F. Spray a baking sheet (or use parchment paper).
2. In a large mixing bowl, cream the butter and sugar for 4–5 minutes until fluffy. Add the eggs and vanilla. Cream for 1–2 minutes longer.
3. Stir in the flour, cream of tartar, baking soda, and salt just until combined.
4. In a small bowl, stir together the sugar and cinnamon.
5. If time allows, wrap the dough and refrigerate for 20–30 minutes. Roll the dough into small balls until round and smooth. Drop each ball into the cinnamon–sugar mixture and coat well. Using a spoon, coat a second time so the cookie balls are completely covered.
6. **Tip:** To make flatter snickerdoodles, press down in the center of the ball before placing it in the oven. This helps keep them from puffing up in the middle.
7. Place the coated balls on a parchment paper–lined baking sheet. Bake for 9–11 minutes. Let cool for several minutes on the baking sheet before removing to a rack or plate.
8. Cooking Times & Temperatures
9. **Oven:** 350°F
10. **Optional chill:** 20–30 minutes (refrigerate dough)
11. **Bake:** 9–11 minutes

Notes

• Use softened unsalted butter for best creaming results.
• Parchment paper prevents sticking and makes cleanup easier; alternatively, spray the baking sheet.
• Pressing the center of each ball before baking produces flatter cookies and prevents excessive center puffing.