Classic Snickerdoodles
Yield: 18-24 cookies
  • 1⅓ cups all purpose flour
  • ½ tsp. cream of tartar
  • ½ tsp. baking soda
  • ⅛ tsp. salt
  • ½ cup unsalted butter- room temperature
  • ½ cup plus 2 Tablespoons sugar
  • 2 Tablespoons light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • ¼ cup sugar
  • 2 tsp. cinnamon
  1. Preheat oven to 350. Line cookie sheets with parchment or a silpat. Set aside. Next sfit the dry ingredients into a bowl and set aside as well.
  2. Cream the butter and sugars on medium speed for several minutes until they're light and fluffy. Add the egg and vanilla and mix to combine.
  3. Add the flour mixture in two batches, making sure the first is incirporated before adding the second. Stop when the second batch is fully combined.
  4. Stir together cinnmon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls of dough slightly with the palm of your hand.
  5. Bake for 9-10 minutes. Cool the sheets on wire racks for a few minutes, then trasfer the cookies directly onto the racks to let them finish cooling.
Recipe by The Baker Chick at