Snickerdoodles are not only a favorite in Howard’s family, they’re an American classic. These delightfully tender cookies are soft, chewy and guaranteed to disappear in flash.
Prep time: 15 minutes
Cook time: 10 minutes
Servings: Makes 16 cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 large egg, at room temperature
- 1 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
In a large bowl, cream butter with a mixer on high speed until light and fluffy, about 30 seconds. Add 3/4 cup sugar, in 1/4 cup increments, beating on medium speed after each addition. Add egg and beat until well incorporated. Sift flour, cream of tartar, baking soda and salt into butter and sugar mixture and mix with spoon until soft dough forms. Form dough into disk and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.
Preheat oven to 400°F.
Combine 2 tablespoons sugar and cinnamon in small bowl.
Scoop 1 1/2 tablespoons of dough and form into ball. Drop into cinnamon-sugar mixture and roll until coated completely. Transfer to parchment-lined baking sheets. Repeat with remaining dough, spacing cookies about 3 inches apart. Bake cookies until slightly golden, about 8-10 minutes.
Allow cookies to cool for about 5-10 minutes then transfer to a wire rack to cool completely.
ORANGE & FIELD TIP: Snickerdoodles will puff up when baking and then settle after being removed from the oven. This is normal so don’t be concerned when you see it happen.