Classic Snickerdoodle Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar, for coating
• 2 teaspoons ground cinnamon

Method

1. 1

   Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.

2. 2

   In a large bowl, beat the softened butter and 1 1/2 cups sugar together until light and fluffy, about 2 minutes.

   2:00 · Cream butter and sugar
3. 3

   Beat in the eggs one at a time, then mix in the vanilla extract.

4. 4

   Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.

5. 5

   Cover the dough and chill in the refrigerator for 30 minutes to firm up for easier rolling.

6. 6

   Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

7. 7

   In a small bowl, combine the 2 tablespoons sugar and cinnamon for coating.

8. 8

   Roll the dough into 1 1/2-inch balls, then roll each ball in the cinnamon sugar mixture to coat evenly.

9. 9

   Place the coated dough balls on the prepared baking sheets, spacing about 2 inches apart, 12 per sheet.

10. 10

    Bake until the edges are set but the centers still look slightly underdone, 9 to 11 minutes.

    9:00 · Bake cookies
11. 11

    Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    5:00 · Cool on baking sheet