These are soft and chewy, yet crispy snickerdoodles! They're so easy to make and you don't even have to cool the dough.
The nice thing about this dough is that you don't have to chill it.
Yes - you can chill it...but honestly it just saves time this way.
If you like cinnamon you can add 1 teaspoon more, but you don't want to overpower it too much. Otherwise, it will taste strange.
These cookies will look raw in the middle but they will cool as they bake. If it's a little crispy around the edges, go ahead and take it out.
|Level: 👩🏽🍳|Time: 25 minutes|Serves: 30 cookies|
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda*
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
1 tablespoon cinnamon
In a stand mixer, beat together butter and sugar. Add 2 eggs and beat until combine. In another bowl combine, flour, salt, and cream of tarter. Slowly pour this mixture into the butter/sugar bowl. Continue mixing until fully combined.
Mix 1/4 cup granulated sugar with 1 tablespoon cinnamon. Roll your cookie dough (into a ball) the size of a heaping tablespoon. Roll gently in cinnamon sugar and place on a baking sheet. Continue until finished.
Bake for 10 minutes, and cook for another 8 minutes. Serve fresh!
- The Bored Baker 👩🏽🍳
This recipe is inspired by prettysimplesweet.com!