Snickerdoodles are my favorite cookie, hands down. (Well, besides these Funfetti Cookies...) and it's been bothering me that the photos in my original recipe post were so...bad. Even though I've only had this blog for 2 years, I've learned a ton about photography, photo composition, and what works best for me. And those photos weren't cutting it anymore. So I've updated the photos, but the recipe remains the same.
Yields about 36 large cookies or tons of smaller ones
- 1 1/2 sticks softened butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 tablespoons cinnamon
Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add in the eggs one at a time.
In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Add dry ingredients to the wet ingredients until combined. Chill the dough in the mixing bowl for 5-10 minutes in the refrigerator. Mix together the 3 tablespoons of both sugar and cinnamon in a small dish. Remove the dough from chilling and begin rolling into balls, then coating them in cinnamon sugar.
For smaller and softer cookies, roll 1-inch balls and place 1 inch apart on a cookie sheet lined with parchment paper. Bake 10 minutes or until slightly golden brown around the bottom edges. For larger and crispier cookies, roll 2-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Bake 15-18 minutes or until slightly golden brown. Cool cookies on a cooling rack, but I think they're served best still slightly warm.
Store cookies in an airtight container or plastic bag. My goal is to try not to eat all of them in 2 days.