Snickerdoodles

Snickerdoodles

Ingredients

-1 cup salted butter, 2 sticks
-1 and 1/3 cup granulated sugar
-1/3 cup brown sugar, packed
-2 large eggs
-2 teaspoons vanilla extract
-3 and 1/4 cups all-purpose flour, spooned and leveled
-1 teaspoon baking soda
-3/4 teaspoon kosher salt
-1 and 1/2 teaspoons cream of tartar

For rolling

-1/3 cup granulated sugar
-1 and 1/2 tablespoons cinnamon

Instructions

1. Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.

2. In a large bowl or stand mixer, beat the butter for a couple minutes until smooth

3. Add the sugars. Beat for 2 minutes until fluffy.

4. Add eggs and vanilla. Beat well until smooth

5. Add the bakins soda, salt and cream of tartar to the flour, gently beat the flour mixture into the butter mixture. Do not overdo it. Over mixing dough = tough cookies.

6. Scoop and roll the cookies into similar sized balls, about 1-1.5 inches across

9. Add 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat. (Reserve the remaining cinnamon-sugar!)

10. Place cookie dough balls on the prepared baking sheet with about 2 inches in between them

11. Bake the cookies at 350 for about 9-11 minutes, until the edges are barely set. It’s ok if the centers of the cookies (about the size of a quarter) are still shiny. The rest of the cookie should be matte. It’s VERY important to not over bake snickerdoodles; underbaking slightly is what helps give them that soft and chewy texture. (Dry Snickerdoodles taste like chalk. Don’t be like that.)

12. Shape the cookies. Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden.

13. Let the cookies set up on the pan for at least 3-5 minutes. Remove the cookies to a wire cooling rack and let cool for a few minutes.

14. While the cookies are still warm, but cool enough to handle (and not falling apart), place each cookie back into the bowl of cinnamon sugar*. Coat one side of the cookie, then flip it over and coat the other side.