Joy of Cooking Snickerdoodle Recipe
What I love about the Joy of Cooking Snickerdoodle recipe is its simplicity and quick baking time.The key to getting that soft center and slightly crisp edge is baking the cookies for just 7 to 9 minutes at 400°F.Mixing the dough properly and ensuring you coat each dough ball evenly in the cinnamon sugar mixture twice will make all the difference.I also recommend using an electric stand mixer to get that perfectly smooth dough without overmixing.
Servings: 30
Ingredients
- 2 3/4 cups Flour
- 1 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Butter softened
- 1 1/2 cups Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 3 tbsp Sugar for coating
- 1 tbsp Cinnamon for coating
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare three baking sheets by lining them with parchment paper.
- In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.
- Whisk together until well-mixed.
- In a larger bowl, use a hand mixer or stand mixer to beat the softened butter until smooth.
- Add the sugar and beat until the mixture is light and fluffy.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, beating on low until just combined.
- If the dough is too soft, chill it in the fridge for about one hour to firm up.
- In a small dish, mix the sugar and cinnamon for the coating.
- Form the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes.
- Then transfer them to a wire rack to cool completely.