Rebecca Firth’s Classic Super Soft Snickerdoodles
Ingredients
For the Cookie Dough
1¼ cup (250 grams) granulated sugar
16 tablespoons (226 grams) unsalted butter (room temperature)
2 tablespoons (28 grams) light brown sugar (packed)
2 teaspoons real vanilla extract
2 large eggs (room temperature)
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
2¾ cups (372 grams) all-purpose flour
For the Cookie Coating
¼ cup (50 grams) granulated sugar
1 teaspoon cinnamon
Method
For the Cookie Dough: Preheat your oven to 375°F (190℃). Line several baking sheets with parchment paper.
In an electric stand mixer fitted with the paddle attachment, cream the sugar, butter, brown sugar, and vanilla on medium until light and fluffy, about 4 to 5 minutes. With the mixer on low, add in the eggs one at a time, taking care to fully blend the first before adding the second. Scrape the sides and bottom of the bowl to make sure everything is incorporated. Add in the cream of tartar, baking soda, and salt and mix 1 minute more. Add the flour and mix until until just barely combined.
For the Cookie Coating: To make the cookie coating, in a small bowl whisk together the granulated sugar and cinnamon.
Roll the dough, between your palms, into nice 2-tablespoon-sized balls. Give the dough ball a generous coating of cinnamon-sugar and and set on the baking sheet, allowing 2 inches (5 centimeters) of space between dough balls. Sprinkle any remaining cinnamon sugar over the tops of the dough balls.
Bake in the center of the oven for 11 minutes. Use the edge of a spatula to nudge any misshapen cookies back into shape. Let the cookies cool on the cookie sheet, set over a wire rack. Enjoy your cookies!
Reprinted with permission from Rebecca Firth of Displaced Housewife
