Best Snickerdoodles
Servings 15 - 17 cookies
Equipment
- Hand mixer
- Baking Sheet
- Wire Cooling Rack
Ingredients
Cookie Dough:
- 1¼ cups flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp + a pinch salt
- ½ cup unsalted butter, melted & cooled
- ½ cup white sugar
- ¼ cup light brown sugar, packed
- ½ vanilla bean, split lengthwise
- 1 large egg, room temperature
Cinnamon and Sugar:
- 2 tbsp white sugar
- ½-1 tbsp ground cinnamon, to taste
Instructions
- Whisk together the flour, cream of tartar, baking soda, and salt in a small bowl until well combined.
- Using a hand mixer, beat the butter, white sugar, and brown sugar in a large bowl, scraping down the sides, until combined.
- Slice the vanilla bean in half lengthwise, scrape the seeds with the back of the knife blade, and add the vanilla bean seeds to the mixture.
- Add the egg and continue beating until the batter is pale yellow and thickens, for 3 minutes.
- Gradually add the dry ingredients until just combined. Set the dough aside for at least 30 minutes to hydrate the flour.
- Preheat to 400 degrees. Line a baking sheet with parchment paper.
- Combine the white sugar and cinnamon in a small ramekin.
- Shape the dough into walnut-sized balls. Roll each ball in the cinnamon and sugar mixture until evenly coated. Place on the prepared baking sheet, a few inches apart.
- Bake for 7-9 minutes, until edges are lightly browned and firm, and centers are puffed and soft.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.