I developed this recipe for snickerdoodles when I was 14 through trial and error. Between testing sugar ratios, baking powder vs. soda, and the addition of cream of tartar, it was worth the several batches it took to create. One of my most requested cookies still, it would be unfair to gatekeep the recipe. Enjoy!
Snickerdoodles (Makes ~40 cookies)
Ingredients
- 8 tablespoons unsalted butter (softened)
- 2/3 cups white sugar
- 2/3 cups brown sugar
- 1 large egg and 1 yolk (room temperature)
- 1/2 teaspoon vanilla
- 2 + 3/4 cups all purpose flour
- 1 + 1/2 teaspoons cream of tartar
- 1/2 teaspoons salt
- 1/2 teaspoons baking soda
- 3/4 teaspoons cinnamon
For dusting...
- 1/4 cups white sugar
- 1 tablespoon cinnamon
Instructions
- Cream butter, white sugar, and brown sugar together until light and fluffy, about 3 minutes on medium speed.
- Add one egg, one yolk, and vanilla. Mix until just combined.
- In a seperate bowl, whisk flour, cream of tar tar, salt, baking soda, and cinnamon together.
- Add dry mixture to wet. Mix until just combined.
- Cover or wrap tightly and chill in the fridge for one hour.
- Preheat oven to 325° F.
- Form a tablespoon of dough into a ball. Roll in cinnamon sugar coating.
- Bake for 13-15 minutes. Rest for 5 on tray.
- Enjoy!