Snickerdoodles
Snickerdoodles are a classic Christmas cookie. Crusted in cinnamon-sugar, they take only 10 minutes to whip up from pantry staples.
Ingredients
- 1 c. unsalted butter at room temperature
- 2 2/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. table salt
- 2 tsp. cream of tartar
- 1 3/4 c. granulated sugar divided
- 2 large eggs
- 1 Tbs. ground cinnamon
Instructions
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Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
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In a small bowl, combine the 1/4 c. granulated sugar and the cinnamon. Set aside.
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In a stand mixer fitted with the paddle attachment, beat butter and remaining 1 1/2 c. sugar on medium-high speed until light and fluffy, 1-2 minutes. Lower speed and add eggs, one at a time, scraping down sides of bowl as necessary. When thoroughly combined, sprinkle in baking soda, salt, cream of tartar, and half of the flour. Beat on low speed until combined. Scrape down sides and bottom of the bowl and sprinkle in remaining flour. Beat until combined.
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Scoop out a tablespoon of dough, and between clean palms, roll dough into a ball. Roll in cinnamon-sugar and set on prepared baking sheet. Continue, setting dough about 2 inches apart on the baking sheet.
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Bake 15-18 minutes, until lightly golden. Allow to rest a few minutes on baking sheet before moving to a wire rack to cool completely.
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Store in an airtight container at room temperature for up to 3 days, or in an airtight container in the freezer for up to a month.