Perfect Snickerdoodles Recipe2015-12-17
- Yield : 28 To 30
- Servings : 15
- Prep Time : 45m
- Cook Time : 10m
- Ready In : 55m
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup granulated sugar (For the Coating)
- 1 1/2 tablespoons ground cinnamon (For The Coating)
Mix Dough: Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.
Make Coating: In a small bowl, mix the sugar and cinnamon together.
Bake Cookies: Preheat your oven to 400º F. Line two baking sheets with parchment paper or use silicon baking mats. Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here). Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).