Snickerdoodles

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Of the eight cookies that I baked for Christmas, these were one of my favorites. They were chewy and had great buttery/cinnamon/cream of tartar taste.

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I had only two potential areas of improvement:

  1. I made the cookies too large by using a 1.5 tablespoon scoop. I will use the 2 teaspoon sized scoop next time.
  2. Although the recipe does not call for it, I might consider chilling the dough (after rolling in cinnamon-sugar) for ~10 minutes to further prevent spreading.

Otherwise, I look forward to baking these again.

SNICKERDOODLES
Based on this recipe.

INGREDIENTS

Cookies:
1 cup (2 sticks) unsalted butter, room temperature
1 1/3 cup (267 g) granulated sugar
1 large egg
2 tsp. vanilla extract
3 cups (375 g) all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
2 1/2 tsp. ground cinnamon
1/2 tsp. salt

Topping:
1/4 cup (50 g) granulated sugar
1 tsp. cinnamon

DIRECTIONS

  1. Preheat oven to 375 degrees. Line two baking sheets with parchment/silicone mats.
  2. For the topping: In a small bowl, mix sugar with cinnamon. Set aside.
  3. For the cookies: In the bowl of a stand mixer with paddle attachment, cream the butter for 1 minute on medium speed.
  4. Add sugar and continue beating on medium speed until light and fluffy.
  5. Add the egg and vanilla, beating until incorporated and scraping down the sides as needed. Set aside.
  6. In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
  7. On low speed, mix dry ingredients into wet ingredients in three increments.
  8. Scoop 1.5 tablespoons of dough, roll into a ball, and roll dough balls in the topping, then transfer to prepared baking sheets.
  9. Bake cookies for 11-12 minutes. Remove from oven, flatten cookies as needed with back of a spoon, and allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.
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