The snickerdoodle cookie appears on so many cookie swaps and holiday tables. This buttery treat deserves a special shoutout. A little thing I do different is increase the temp a little bit on these cookies, causing the cookies to puff up nice and create those little cracks. Love that.

Ingredients:

Dough:

2-3/4 cups of all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup (2 sticks) of butter, softened (if it’s very soft, we’ll need to chill dough for 30 minutes before adding to oven)
1-1/2 cups granulated sugar
2 eggs, room-temperature
1 teaspoon vanilla

Cinnamon Sugar Mix:

1/4 cup of granulated sugar
2 teaspoons of cinnamon (more if preferred – measure with your heart if you must!)

Instructions:

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a bowl, mix together the flour, cream of tartar and baking soda.
3. In a standing mixer or with a hand-mixer, cream together the butter and sugar.
4. Once combined, turn mixer to low and add in vanilla. With it still on low, drop in one egg at a time until well-combined.
5. Then, slowly add in the dry ingredients to the mixer.
6. When the dough is just combined, turn off mixer and get ready to drop!
7. Scoop out a tablespoon of cookie dough and roll into the cinnamon sugar mixture.
8. Place on baking sheet and the top again with a little more cinnamon sugar mixture. This is what gives it a nice color on the top (along with the higher temps!).
9. Bake for about 11 minutes. Remove from oven and cool completely before moving.

We love these tender, buttery snickerdoodles. You’ll love them too!