Soft and Chewy Snickerdoodles

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 1/2 tsp Cinnamon, ground
  • 1 tsp Cinnamon
  • 2 tsp Cream of tartar
  • 1 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on whatmollymade.com

Description

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 and ⅓ cup (267g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 2 and ½ teaspoons ground cinnamon
• ½ teaspoon salt
• Topping:
• ¼ cup (50g) granulated sugar
• 1 teaspoon cinnamon

Directions

• Preheat oven to 375F degrees and line two cookie sheets with parchment paper. Set aside.
• In a large bowl, using a hand-held or stand mixer, cream butter on medium speed for about one minute. Add the sugar and beat on medium speed until well combined and fluffy and light in color. Mix in egg and vanilla. Set aside.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Mixing on low speed, slowly add the dry ingredients to the wet ingredients in 3 part increments. The dough will be think, this is okay. You may have to finish stirring the last increment by hand.
• Roll 2 Tablespoons of dough into balls and then roll them in the cinnamon sugar topping. Place on prepared baking sheets. You may want to push the dough down slightly with your palm. Bake cookies for 10-11 minutes. Let cookie cool on baking sheet for approximately 10 minutes and transfer to wire cooling rack to cool completely.
• Serve immediately or store in an air tight container for up to a week. You can freeze the baked cookies for up to 2 months or freeze the dough for up to three months to bake quickly. Be sure to allow cookies to defrost prior to baking.