This recipe creates the most cinnamon-y and delicious chewy Snickerdoodle's. Basic ingredients come together to create these drool-worthy cookies.
Preheat the oven to 350 degrees F.
In the bowl of a mixer, cream together the butter and both sugars until smooth and the color turns a lighter pale brown. Make sure the butter is room temperature - or if you're like me, put it in the microwave for 5 second stints until it's soft!
Add in eggs, salt, baking soda, cream of tartar, vanilla and cinnamon. Mix until fully incorporated, you'll likely have to scrape down the sides a couple of times.
Add in flour and scrape down the sides a couple of times. You'll want the batter to be just thick enough that it starts to pull away from the bowl slightly.
Using a small ice cream scoop, measure out the cookie balls. Roll in between your palms until smooth, then roll around in the sugar and cinnamon mixture.
Evenly space the cookie dough on a greased cookie sheet (I use the butter wrapper!), press down a little on the top of the cookie and bake for 9-10 minutes or until the edges just start to turn a light brown.
Remove from the cookie sheet 4-5 minutes out of the oven and on to a wire rack. This will prevent the cookies from getting too hard by continuing to cook on the hot pan.
Enjoy!
0 servings