Ingredients
Scale
The key to these snickerdoodles lies in selecting the right ingredients, ensuring that each bite is as comforting as it is flavorful. Growing up, my grandmother always emphasized using fresh, quality ingredients, a lesson that’s stuck with me through the years.
- 2 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon
- 1/4 cup additional granulated sugar (for coating)
If you’re out of cream of tartar, lemon juice or white vinegar can make a suitable substitute. And don’t shy away from using whole-wheat flour for an extra touch of nuttiness.
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- In a small bowl, combine the additional sugar and cinnamon for the coating.
- Roll the dough into balls, about 1.5 inches in diameter, and coat them thoroughly in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheets, about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
