Snickerdoodles are often named ‘one of the best cookies ever’, and while I do think they’re delicious, I think a big part of it is the fact that it incorporates cream of tartar which isn’t often included (and therefore tasted) in in a normal cookie. That being said, I used Sally’s Baking Addiction recipe. I’ve used it before, and it turned out great, so no changes from me!
As an aside, I promise to try to post more, but with the holidays coming up, it’s hard to say if I’ll be able to get in baking! Next week I’ll be posting a Christmas themed cookie, so keep an eye out for that!
- 1 cup unsalted butter
- 1 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 21/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- In a large bowl, cream the butter for about 1 minute until smooth. Add granulated sugar and cream until fluffy. Add the egg and vanilla.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients in 3 parts on low speed. You may have to mix by hand.
- To make the topping, mix the sugar and cinnamon in a small bowl.
- Take about 1.5 tablespoons of dough and roll it into a ball, roll the ball into the bowl of cinnamon and sugar topping.
- Bake the cookies for 12 minutes, and while it’s still warm, press them down with the back of a spoon.
- Transfer them to a cooling rack to cool completely.