Snickerdoodle Cookies

Name: Snickerdoodle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 92 cookies, 48 serving(s)
Ingredients: 2 3/4 cups flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter, softened; 1 1/2 cups sugar; 2 eggs; 1 teaspoon vanilla extract; 3 tablespoons sugar, for rolling; 2 teaspoons cinnamon, for rolling

Submitted by Andrea P.

"Classic cinnamon and sugar coat these thin and chewy cookies."

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photo by Andrea P.

Ready In:: 30mins
Ingredients:: 10
Yields:: 92 cookies
Serves:: 48

ingredients

2 ³⁄₄ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¹⁄₂ teaspoon salt
1 cup butter, softened
1 ¹⁄₂ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar, for rolling
2 teaspoons cinnamon, for rolling

directions

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper; set aside.
Sift flour, cream of tartar, baking soda and salt in a large bowl; set aside.
In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract until blended.
Slowly add dry ingredients and mix until no white streaks remain.
In a small bowl, stir together 3 Tablespoons sugar and the cinnamon.
Shape Tablespoonfuls of dough into balls and roll in cinnamon-sugar mixture. Place 2-inches apart onto prepared baking sheets.
Bake at 350 degrees Fahrenheit for 10-12 minutes, or until edges look dry and lightly browned and the center has set. Repeat with remaining cookie dough.
Remove pans from oven to wire racks. Let cool for 2 minutes before sliding parchment paper onto wire racks to cool.