Description
These Snickerdoodle Cookies make a great alternative to the classic Chocolate Chip Cookie!
Ingredients
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/3 cup sugar
- 1 egg +1 egg yolk
- 2 tsp vanilla
Topping
- 1/3 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375
- line baking sheet with parchment paper or use silicone baking mat (set aside)
- Mix together topping sugar and cinnamon in small bowl and set aside for later
- Add together in medium bowl flour, cream of tartar, baking soda, cinnamon and salt (set aside)
- In large mixing bowl, add butter and sugar and mix on high speed until smooth
- Add vanilla, egg, and egg yolk then beat & make sure to scrape the sides of the bowl with the spatula so all ingredients are mixed in
- On low speed slowly add the dry ingredients to butter mixture (dough will be pretty thick)
- Roll dough into ball, a small cookie scoop is the perfect size. (1.5 Tbsp)
- Roll each ball into cinnamon and sugar
- Arrange 3 inches apart on baking sheet cook and for 10 minutes
- The cookies will be puffy and soft, when they are still warm press them down with a back of spatula to help flatten them a bit
- Allow cookies to cool on the baking sheet for 10 minutes then transfer to cooling rack