The first time I made snickerdoodles using this recipe, my mom declared that the resulting cookies were “little puffs of goodness.” When I pulled these out of the oven yesterday and took a bite, I had to agree. With a sweet and spicy flavor and perfectly cracked tops, these cookies melt in your mouth. This is the only snickerdoodle recipe you’ll ever need!

Adapted from Smitten Kitchen
2 2/3 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, at room temperature
1 cup plus 2 Tbsp sugar, divided
2 large eggs
1 tsp vanilla extract
2 tsp ground cinnamon

Preheat oven to 400°F, with one rack in top third and one rack in bottom third of oven. Line two baking sheets with silicone mats or parchment paper.

Sift together flour, cream of tartar, baking soda, and salt into a medium bowl. Beat butter and 1 cup sugar in a large mixer bowl until light and fluffy, about 2 minutes. Add eggs and vanilla, beating to combine. Add the flour mixture, and mix just until incorporated.

Combine remaining 2 tablespoons sugar and the ground cinnamon in a small bowl. Form 1 1/4″ balls of dough, and roll in cinnamon sugar. Place about two inches apart on the baking sheets, and bake, rotating sheets after five minutes, until the cookies are set in the center and begin to crack, about 9 minutes. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container up to one week.

Yield – 4 dozen cookies (serving size: 1 cookie)
Calories – 80
Carbs – 10

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