I bake every week for my whole company and also on Sunday nights for family dinner. Snickerdoodles are frequently requested and are freaking tasty. They are so soft, have a little spice, and that cream of tarter bite to them is just the best. I purposefully underbake them, just like all of my cookies and they always turn out perfect. Chilling this dough for several hours is a must or they won’t turn out. Try not to eat too much of the cookie dough like I do…..
- 1 Cup Butter room temperature or softened slightly
- 1 1/2 Cups Sugar
- 2 Eggs
- 2 3/4 Cups Flour
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Sugar
- 3 tbsp cinnamon
Preheat oven to 350
Cream the butter and sugar
Add eggs and mix until combined
Add dry ingredients and mix again until combined. Scrape the bowl to make sure you got all of the goods
In a separate bowl mix sugar and cinnamon for later
Chill cookie dough for a minimum of an hour...the longer the better
Spoon balls of dough and dunk each ball heavily in the cinnamon sugar mixture
Put them on a cookie sheet and bake for 6-8 minutes until just set and tops have a few crackles. Never let the edges turn past golden or pale.
Saigon cinnamon is the best, they sell a good version at Costco Don't forget to chill the dough!