Sometime since becoming a mom, I was introduced to the joy of Snickerdoodles. They’re a sugar cookie, but with cinnamon, too. The best versions are light and buttery, the perfect after-school snack or end to a lovely meal. Over the summer, I sampled oh-so-many recipes, in search of my absolute favorite. In the end, I liked the simplest Snickerdoodles best. So here’s the version I’ve been stirring up ever since.
- 2 3/4 cups unbleached all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. fine sea salt
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) butter, softened
- 2 eggs
- 1/4 cup granulated sugar
- 2 Tbsp. ground cinnamon
- Mix flour, cream of tartar, baking soda and salt together in a medium bowl. Set aside.
- Cream sugar and butter together in a large bowl. Add eggs, one at a time.
- Stir flour mixture into butter mixture.
- Refrigerate for at least 1 hour.
- Heat oven to 400ºF.
- Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack until completely cooled.