Perfect Snickerdoodles

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 4 tsp Cinnamon
  • 1 tsp Cream of tartar
  • 2 3/4 cup Flour
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tbsp Vanilla

• Dairy

  • 1 cup Butter

Found on cookiesandcups.com

Description

Ingredients

• 1 cup butter, room temperature
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 egg, plus 1 yolk
• 1 Tbsp vanilla
• 1 tsp baking soda
• 1 tsp cream of tartar
• ½ tsp kosher salt
• 1 tsp cinnamon
• 2¾ cup flour
• ¼ cup granulated sugar
• 1 Tbsp cinnamon

Directions

• Preheat oven to 325°
• Line a baking sheet with a silicone mat or parchment paper, set aside.
• In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
• Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
• Turn mixer to low and add in flour, mixing until just combined.
• In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
• Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
• Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
• *I baked mine for exactly 10 minutes every time I make these cookies with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.