Soft Snickerdoodles - Old Salt Farm

Prep Time:10

Cook Time:15

Ingredients

1 cup unsalted butter
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons granulated sugar
3 teaspoons cinnamon

Instructions

Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper or silicone baking mat. In a large mixing bowl or stand mixer (using the paddle attachment), cream the sugar (1 1/2 c.) and butter together. Add the eggs, and vanilla mix well. Scrape the sides of the bowl. Whisk together the dry ingredients—flour, cream of tartar, salt, and baking soda in a separate bowl. Add the dry ingredients into the butter mixture and mix well. Chill the dough in the fridge for 15 minutes.
In a small bowl, mix the 3 T. sugar and 3 tsp. cinnamon together. Roll 1-inch balls of cookie dough in the cinnamon sugar mixture and and place on the baking sheet. I like to use a cookie scoop to make sure my cookie dough balls are uniform. Bake for 12-15 minutes, or until lightly browned.
Makes 2 dozen cookies.

Notes

Note: If you run out cream of tartar, or don't have any on hand, you can substitute 1 1/2 teaspoons (6 grams) of baking powder for 1 teaspoon (3.5 grams) of cream of tartar. A little lemon juice adds that bit of tang.

Nutrition

Servings:

Calories: 182kcal

Author: Kierste Wade | Old Salt Farm