snickerdoodles
soft and thick snickerdoodles
baked in August 2015
yield: 24 cookies
prep time: 15 minutes
cook time: 11 minutes
difficulty level: easy
Ingredients
Cookies
- 3 cups all-purpose flour (spoon & leveled)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 and 1/3 cup granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Topping
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
Directions
- Preheat oven to 375°F.
- Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
- Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
- Add the egg, egg yolk, and vanilla extract.
- Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
- Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each.
- Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired.
- Arrange 3 inches apart on the baking sheets.
- Bake cookies for 10 minutes. The cookies will be very puffy and soft.
- When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out.
- Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
Nutrition
- Total calories: 4,286
- Calories per cookie: 179
