Enjoy the best snickerdoodle cookies in the world, with their signature crackly tops and delectable cinnamon-sugar coating. These cookies are soft and chewy, and simply delicious!
Ingredients: 2 3/4 cups all-purpose flour. 2 teaspoons cream of tartar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups granulated sugar. 1 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 2 tablespoons granulated sugar for rolling. 1 teaspoon ground cinnamon for rolling.
Instructions: Before you start cooking, heat the oven to 375F 190C. Mix the flour, cream of tartar, baking soda, and salt in a medium-sized bowl using a whisk. Melt the butter and mix it with 1 1/2 cups of sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time, making sure to beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Put 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. This is what you will use to roll the dough. Make 1-inch balls out of the cookie dough. Cover all of the balls with the cinnamon-sugar mix by rolling them in it. Place the dough balls, coating side up, about 2 inches apart on baking sheets that have not been greased. After the oven is hot, bake the cookies for 8 to 10 minutes, or until they are set and the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. With milk or your favorite hot drink, these snickerdoodle cookies are a great treat!
Prep Time: 20 minutes
Cook Time: 10 minutes
Stald Maglebo
