Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and 1½ cups of sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.
- In a small bowl, mix the ¼ cup of sugar and cinnamon for rolling. Scoop tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set and the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chef's Tips:
• For a richer flavor, use brown butter instead of regular butter.
• Avoid overmixing the dough to prevent tough cookies.
• Serve with a glass of cold milk for the ultimate snickerdoodle experience.
Food Safety:
• Ensure eggs are fully incorporated into the dough to prevent any risk of salmonella.
• Store cookies in an airtight container to maintain freshness.