Snickerdoodles have never really been one of my favorite cookies because they are typically a crunchy cookie, and I prefer softer cookies. Recently my cousin made these cookies and I was surprised that they were soft, and very quickly became one of my new favorites. She was kind enough to share the recipe and today I gave them a try. So good!
If you like a crunchier Snickerdoodle, you can find another recipe in my blog that should satisfy your crunchy craving.
These are really easy to make, and a little too easy to eat multiple of in one sitting.
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup (2 sticks) butter, softened
1 1/3 cup sugar
1 large egg, + 1 large egg yolk
2 tsp vanilla
1/3 cup sugar
1 tsp cinnamon
Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.
Sift together the dry ingredients in a medium sized mixing bowl. Set aside.
In a stand mixer, or with a hand held mixer combine the softened butter and sugar on high speed until smooth and creamy. Add the egg, egg yolk, and vanilla, and beat on medium speed until combined while scraping the bowl frequently.
With the mixer on low, slowly add the dry ingredients to the wet ingredients until combined. Dough will be thick.
Combine the 1/3 cup sugar and 1 tsp cinnamon on a plate or in a bowl. Roll the dough into balls with your hands and roll the balls into the cinnamon sugar topping.
Place on the cookie sheets. You can top with a little more of the cinnamon sugar if you’d like, and honestly why wouldn’t you?
Bake for 10 minutes. The cookies may be puffy so you can flatten them a little with a spatula.
Let cool on the cookie sheets for 10 minutes before transferring to a cookie rack. Eat and repeat.