Soft, chewy, cinnamon-sugar cookies. A family recipe for over 30 years.
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2¾ cups flour
- 1½ teaspoons cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon salt
Cinnamon-Sugar Coating
- ¼ cup sugar
- 1½ tablespoons cinnamon
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, cream butter and sugar for 4–5 minutes until light and fluffy. Scrape the sides of the bowl, add the eggs and vanilla, and cream for 1–2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- In a small bowl, stir together the cinnamon-sugar coating.
- If time allows, wrap the dough and refrigerate for 20–30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat a second time to ensure the balls are completely covered.
- For flatter snickerdoodles, press down in the center of each ball before placing on the pan — this keeps them from puffing up in the middle.
- Place on a parchment-lined baking sheet. Bake for 9–11 minutes. Let cool on the baking sheet for several minutes before removing.