Love these cookies; they are a household favorite. It seems almost anything with cinnamon and sugar is. These are much puffier and softer than my other snickerdoodle cookie recipe found here.
Adapted from Sally’s baking Addiction
Makes 24 cookies
1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
1 and 1/3 cup (267g) granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
TOPPING:
1 teaspoon cinnamon
1/4 cup (50g) granulated sugar
Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper
Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
Make the cookies: In a large bowl using a hand-held mixer or stand mixer, cream the softened butter for about 1 minute on medium speed. Add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. The dough is quite thick.
Take 1.5 - 2 Tablespoons of dough and roll into a ball or use a cookie scoop. I use a medium Pampered Chef cookie scoop. Roll the dough balls into the reserved cinnamon-sugar topping. Press cookies just a little with the flat bottom of a glass and sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes or until the edges are just set up. Do not over bake.
The cookies will be very puffy and soft. Allow cookies to cool slightly and then transfer to a wire rack to cool completely.
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