Snickerdoodle Cookies
Servings 22 - 24 small cookies
Equipment
- Baking Sheet
- Hand mixer
- Wire Cooling Rack
Ingredients
Dough:
- 1½ cups flour
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup white sugar
- ⅓ cup brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
For Rolling:
- ¼ cup white sugar
- 2 tsp cinnamon
Instructions
- Combine the flour with the baking soda, cream of tartar, and salt until well mixed.
- Beat the softened butter with the white and brown sugars until creamy with a hand mixer.
- Add the vanilla and egg, then mix until well combined.
- Slowly add the flour mixture to the butter mixture until mixed thoroughly.
- Place in the refrigerator for 20-30 minutes.
- Preheat the oven to 350 degrees and line a baking tray with a Silpat mat or parchment paper.
- Combine the ¼ cup of sugar with the cinnamon and mix well.
- Roll the dough into a small ball, then roll it in the cinnamon/sugar mixture.
- Place the dough balls 2 inches apart on the prepared baking sheet, then lightly press with your hand to slightly flatten.
- Place the baking tray into the oven and bake for 8-9 minutes. Side Note: If you like crispier cookies, cook for 9-10 minutes.
- Remove from the oven and let cool on the baking tray for a few minutes before transferring them to a wire cooling rack.
- Serve with ice-cold milk. Enjoy!