Posted by augustandzach
The cookie recipe from last week seemed popular, so we thought we’d give you another one. These snickerdoodles are firm yet soft, giving to layers of texture.
2 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 cup salted butter (room temperature)
2 large eggs
2 tsp. cream of tartar
2 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. baking soda
For cinnamon-sugar coating: 1/2 cup sugar and 2 tsp. cinnamon combined in a separate bowl
Preheat oven to 335 degrees F. Put butter and sugar in a mixing bowl and start to mix, beginning on low speed going up to medium-low, for around 3 minutes. Continue mixing, adding one egg at a time, then the vanilla extract. Scrape the inside of the bowl so that all ingredients can incorporate evenly. Increase speed to medium and mix for another 3-4 minutes until the butter is light and fluffy.
In a separate bowl, sift together flour, cinnamon, cream of tartar, and baking soda. Add this to butter in the mixer, and mix on low for 15-20 seconds. Scrape the inside of the bowl again, and mix on low for another 20-30 seconds, until a malleable dough forms.
Using an ice cream scoop, scoop cookies and roll in cinnamon-sugar coating before placing on ungreased cookie sheets; you need two for twelve cookies on each. Bake for 16 minutes, and let cool before depanning.