Soft & Chewy Snickerdoodle Cookies
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Ingredients:
For the cookie dough:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 and 1/2 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
For the cinnamon sugar mixture:
1/2-1 tbsp cinnamon
1/2-1 tbsp sugar
Instructions (yields 20 cookies):
Preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside.
In a stand mixer, beat the softened butter until light and creamy (~3 minutes). Next, add the sugar and beat the butter and sugar together until well-blended, fluffy, and pale in color. Scrape down the sides of the bowl with a spatula, if necessary.
Add the egg and vanilla extract and beat until combined.
In a separate bowl, mix the flour, cream of tartar, baking soda, and salt.
Turn the mixer to stir and slowly add the dry ingredients. Mix until just combined. Be careful not to over-mix.
In a small bowl, combine the sugar and cinnamon.
Using a scooper, scoop the cookie dough into balls and roll the cookies into the cinnamon sugar mixture, ensuring each cookie ball is coated.
Place the cookie dough balls onto the lined baking sheet (~2 inches apart). Bake for 8 to 10 minutes or until cookies are set around the edges and soft in the center.
Remove the baking sheet from the oven and let the cookies cool on a wire cooling rack. Continue baking the remaining cookies.
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