Soft Snickerdoodle Cookies
These snickerdoodle cookies have a hint of crispiness on the outside and a perfectly light, pillow-soft inside. A great cinnamon sugar treat!
Equipment
Ingredients
- ½ cup butter softened
- ¾ cup sugar
- 1 egg at room temperature
- 1½ teaspoon vanilla
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1½ cups all purpose flour
Cinnamon Sugar
- 2 tablespoon cinnamon
- ¼ cup sugar
Instructions
- Preheat oven to 375°.
- Cream together butter and sugar using a stand mixer or hand mixer, until it appears light and fluffy.
- Beat in egg.
- When egg is fully incorporated, beat in vanilla.
- Stir in cream of tartar, baking soda, salt, and cinnamon.
- Add flour, ½ cup at a time. Wait until flour from each addition is incorporated before adding more.
- Combine cinnamon and sugar in a small bowl.
- Grease two cookie sheets.
- Using a cookie scoop or tablespoon, form cookies into balls. Roll each ball in the cinnamon sugar mixture, covering completely, and place on cookie sheet.
- Bake for 10 minutes, or until cookies are set on top (if you check them and they seem jiggly on top, bake them for another minute or two.