- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 and 1/3 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper. Set aside.
- Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
- Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough can be quite thick and you may have to stir the rest by hand, although mine wasn’t, but the original creator of this recipe said hers was!
- Take 1.5 – 2 Tablespoons of dough and roll into a ball. I used a cookie scoop for this part so I didn’t get my hands dirty, but to each their own! Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes, but just keep an eye on them. I like my cookies extra moist so I only baked mine for about 10 minutes or so. The cookies will be very puffy and soft. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
These are BY FAR the best snickerdoodle cookies I have ever tasted! They were sweet throughout the whole cookie, where sometimes I think only the outer layer of snickerdoodles are sweet and the actual cookie tastes more like a sugar cookie. I am so glad that I stumbled upon Sally’s Baking Addiction blog to find this gem of a recipe!