Snickerdoodle Recipe: Sweet & Tangy Classic Cookies

Sweet Treats for Any Occasion

The Classic Snickerdoodle

Snickerdoodles have been a beloved favorite at bake sales and holiday gatherings for years. But what gives them their signature flavor? The secret lies in the cream of tartar, a leavening agent that was once used in conjunction with baking soda before the advent of baking powder.

A Recipe Worth Sharing

This recipe is a crowd-pleaser, perfect for any occasion. With its sweet and tangy flavor, it’s sure to be a hit at your next gathering.

Get Started

To begin, preheat your oven to 350°F and arrange a rack in the middle. In a small bowl, mix together 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon. Set aside for later use.

The Perfect Blend

In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of fine salt. This blend of ingredients will give your snickerdoodles their signature texture and flavor.

Creamy Goodness

In the bowl of a stand mixer fitted with the paddle attachment, beat together 12 tablespoons of unsalted butter and 1 1/4 cups of granulated sugar until light and fluffy, about 2 minutes. Add 2 large eggs and 1 teaspoon of vanilla extract, and continue beating until fully incorporated.

Bringing it All Together

Scrape down the sides of the bowl and add the flour mixture. Mix on low speed until fully incorporated, about 20 seconds. The dough should come together in a cohesive ball.

Rolling Out the Fun

Form tablespoon-size balls of dough with your hands and roll them in the cinnamon-sugar mixture. Place the balls on a baking sheet about 1 inch apart.

Baking to Perfection

Bake the cookies until golden brown and crackly on top but still soft in the middle, about 11 minutes. Immediately remove from the baking sheet and cool on a rack. Repeat with remaining dough.

Yield and Difficulty

Yield: 44 cookies
Difficulty: Easy
Total Time: 1 hour
Active Time: 30 minutes

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