Mark LOVES his snickerdoodle cookies and claims these are "the perfect recipe". I believe it is because of the softness (I use more cream of tartar than most) and the spice (he loves his cinnamon). Also, unlike most snickerdoodle cookies, not only the ingredients but storing them in a plastic bag inside the cookie tin mean they stay moist.
Ingredients
- Snickerdoodle Dough:
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter just softened
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Cinnamon Sugar Coating:
- ⅓ cup sugar
- 3 tablespoons cinnamon
Steps
- Preheat oven to 350°F.
- In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
- In a stand mixer, cream together butter and sugar. Add eggs and vanilla and blend well.
- Make cinnamon mixture by combining the two ingredients in a small bowl.
- In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
- Using a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.
- Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture- twice.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 10 – 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
- Store in a plastic bag and then in a cookie tin to keep moist.
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