Snickerdoodles Cookie Recipe
Serves: about 4 dozen
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt (if using salted butter omit)
2 tablespoons + 1 teaspoon ground cinnamon, divided
1¾ cups granulated sugar, divided
8 ounces butter, room temperature
2 large eggs
Preheat oven to 350-degrees F. Line baking sheets with baking parchment or silicone baking mats.
In a bowl, whisk together flour, cream of tartar, baking soda, salt and 1 teaspoon of cinnamon. Set aside.
In a small bowl, mix together 2 tablespoons ground cinnamon and ¼ cup sugar. Set aside.
In a mixing bowl, using an electric mixer, beat remaining 1½ cups sugar and butter on medium for 2 minutes, until smooth and slightly fluffy. Scrape down bowl as needed. Add eggs and beat until smooth.
Stir in flour mixture; beat until combined. If time permits, wrap and chill dough for about an hour, or up to overnight.
Working quickly shape dough into 1½-inch balls (about 1 tablespoon of dough/ball). If dough is sticky/mushy and not holding shape, wrap and place in refrigerate to firm up. Roll each dough ball in cinnamon/sugar mixture to coat. Place about 2-inches apart on prepared baking sheets. Wrap remaining dough and place in refrigerator until ready to bake.
Bake for 8-9 minutes at 350-degrees F until set. Let cool on baking sheet for 2 minutes, then transfer to cooling rack.
*For crunchier cookies, bake at 375-degrees F for 7-9 minutes.