Snickerdoodle Cookies
Soft, chewy light snickerdoodle cookies
Ingredients
- 1 cup butter room temperature
- 1 cup sugar
- 1/2 cup brown sugar lightly packed
- 2 eggs
- 2 tsp vanilla
- 2 3/4 cup all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
FOR THE CINNAMON SUGAR COATING
- 1/2 cup sugar
- 2 tbsp ground cinnamon
Instructions
- Preheat oven to 325 degrees C
- Line baking sheets with parchment paper
- In a small bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside
- In a large mixing bowl, cream butter and both sugars using a stand mixer. Mix on medium to high speed for 3-4 minutes, or until light and fluffy
- Scrape the butter and sugar from the sides and bottom of the bowl and add the eggs one at a time and mix until combined. Add the vanilla and cream for 1-2 minutes
- With the mixer on low add the flour mixture. Mix on the lowest speed setting until just combined.
- In a small bowl, stir together sugar and cinnamon for the coating.
- Using a smaller cookie scoop, about 2 tbsp, scoop balls of dough and drop them into the coating. Gently roll the balls until smooth and fully coated with cinnamon & sugar.