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Snickerdoodle Cookies


 

Snickerdoodle Cookies

This classic snickerdoodle cookie is chewy and sweet, with a very slight signature tartness.

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 3/4 teaspoon vanilla
  • 2 1/4 cups (281 grams) flour
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
Sugar Coating
  • 1/4 cup sugar
  • 1 Tablespoon cinnamon

Instructions

  1. Preheat oven to 350-degrees F.
  2. In a stand mixer, combine the butter and sugar until light and fluffy. Add in the egg and vanilla and mix to combine.
  3. To the wet ingredients, add the flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon. Mix on low until no flour remains and dough comes together completely.
  4. Combine the 1/4 cup of sugar with the 1 Tablespoon of cinnamon. Roll dough into balls, then roll the balls into the cinnamon sugar mixture.
  5. Bake for 10-12 minutes, or until cookies are set and a few cracks appear on the tops. Let cool on baking sheets for 2 minutes before removing to wire racks to cool completely.

Notes: Adapted from Sugar Spun Run

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