Good morning friends! Happy Monday! I am so excited to share this recipe with you. Snickerdoodles are and always have been one of my favorites. They remind me of Christmas which is hands-down my favorite holiday so naturally I make them ALL the time. I have tried tons of snickerdoodle recipes and, in all honesty, I don't think you can go wrong with the snickerdoodle cookie. However, my favorite types of cookies are soft in the middle and crispy on the edges, which is exactly how these cookies came out.
1 Cup Salted butter, softened
1 1/4 Cup granulated sugar
1 Tsp vanilla extract
1 Tsp butter extract
3 Cups flour
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 Tbsp ground cinnamon
you will also need:
1/3 Cup granulated sugar
1/2 Tbsp cinnamon
1. Preheat your oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. In a stand mixer with a paddle attachment, cream together butter and sugar until combined. Add the egg and both extracts, scraping down the sides as needed.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda and cinnamon. Slowly add the dry mixture into the wet mixture. Mix until it forms a dough.
4. In a small bowl, mix together the extra cinnamon and sugar. Then, using a small ice cream scoop or your hands, form tablespoon size balls of cookie dough and roll them in the cinnamon sugar mixture making sure they are completely covered. Place the dough on the baking sheet about 2 inches apart and slightly press down on each cookie. Bake for about 10 minutes or just until the edges of each cookie are very light brown. You do not want to overbake these cookies or else they will get too hard. Let cool and enjoy!
Note** store in an airtight container to keep them soft.