Best Snickerdoodles Ever
Soft and chewy sugar cookie rolled in cinnamon sugar.
Ingredients
- 1 cup butter salted, room temperature
- 1 cup granulated sugar
- ⅔ cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract recommended: Madagascar Bourbon Pure Vanilla Extract
- 3 cups 15oz all-purpose flour
- ½ teaspoon table salt
- 1 teaspoon baking soda bicarbonate of soda
- ½ teaspoon cream of tartar
Topping
- 4 tablespoons granulated sugar
- 2 teaspoons for cinnamon
Instructions
- Line three baking sheets with parchment paper. (Or make sure to cool before reusing the same one.)
- In a medium bowl, whisk the flour, salt, baking soda, and cream of tartar to blend. (About 15 seconds)
- In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed till light and fluffy, about 3 minutes. (Or in a large bowl with a hand mixer.)
- Scrape the bowl with a rubber spatula.
- Add the eggs and vanilla and beat until thoroughly combined, about 2 minutes.
- Scrape the bowl again.
- With the mixer on low speed, gradually pour in the flour mixture and mix until just incorporated.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for 1 hour.
- In a small bowl, combine the sugar and cinnamon for the topping.
- Position the rack in the center and preheat the oven to 325 degrees F. (160 degrees C.)
- Scoop about 1 1/8 to 1 1/4 oz of dough, using a medium cookie scoop. (Just over a level scoop - about 1 1/2 tablespoons of dough.)
- With your hands, roll each cookie into a 1 1/2-inch ball and roll in the cinnamon sugar mixture to coat well.
- Place about 2 inches apart on prepared cookie sheet, 8 - 12 per sheet.
- Press down lightly on each ball of dough with an offset spatula (or the back of a glass) to flatten a little.
- Bake 13 - 15 minutes, rotating pans after about 8 minutes.
- Cookies should still be soft to the touch as they will develop when out of the oven. Make sure they are cooked enough, so not too doughy in the middle. (I love doughy, soft baked goods, so am sometimes guilty of under-baking!)
- Leave on the pan 2 minutes and then transfer parchment to wire racks to cool completely.
Notes
The measurement for brown sugar, unless specified, is always 'unpacked.'
To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement.
Store between layers of wax or parchment paper in an airtight container for up to 3 days or freeze for up to a month. Adapted from Food.com
To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement.
Store between layers of wax or parchment paper in an airtight container for up to 3 days or freeze for up to a month. Adapted from Food.com