Ahh the Snickerdoodle, an American classic.
With a crinkly top, tangy chewy center, and that cinnamon sugar coating, it's no wonder the snickerdoodle is such a crowd pleaser.
This version uses my CINNAMON Infused Sugar for the topping, resulting in the most beautiful flavor and texture.
- 8 tablespoons butter (1 stick), softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour of choice
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- CINNAMON Infused Sugar, for rolling
Preheat the oven to 350°F. Line two baking sheets with parchment.
With a hand or stand mixer, beat together the butter and sugar until smooth. Add the eggs and vanilla, beating until smooth.
In a medium mixing bowl, combine the flour, cream of tartar, baking soda, cinnamon, and salt.
Add the flour mixture to the butter mixture and beat until just combined.
Pour the CINNAMON Infused Sugar into a small bowl. Scoop the dough into generous tablespoon-sized balls (I like to use a size 40 cookie scoop for this) & then roll the balls in the sugar until they're completely coated. You can sprinkle a little extra CINNAMON infused sugar on top, if you like!
Arrange the cookie balls 2 inches apart on the baking sheets, flattening slightly with a clean spatula before baking.
Bake until the tops begin to crackle, 10-11 minutes.
Remove cookies from the oven, and cool on the sheet pan until they're firm enough to move to a cooling rack to finish cooling.