Snickerdoodle Cookies
This vanilla cookie is something special. It's crisp outer rim and fluffy-chew in the center makes it an all-time favorite. It's an awesome vanilla cookie and will always crackle, and should be rolled in just the right ratio of cinnamon-sugar.
Ingredients
Batch of Cookies
- 1/2 cup salted butter (one stick of classic butter, or if you need dairy free, use vegan butter.
- 1 cup granulated sugar
- 1/4 cup cream of tartar
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups all purpose flour (make it gluten free by substituting for a 1:1 ratio blend)
Cinnamon-Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Beat butter until it completely covers the bottom of the bowl in your standing mixer. (I used the standard, metal, flat beater attachment.)
Mix in the one cup of sugar, baking soda and cream of tartar.
- Add the egg and pure vanilla extract. Mix until combined.
- Mix in the flour - either all purpose or gluten free.
In order for the dough to be manipulated into balls that can be rolled and dipped before baking, it needs to be refrigerated.Place in a bowl, cover with plastic wrap and refrigerate for about one hour.When it's ready, it's easy to scoop and form. I used a heaping, table utensil spoon, for the portion sizes of each cookie.
- Now it's time to dip the dough into the sugar mixture.First, preheat your oven to 375 degrees. In a wide bowl, pour the cinnamon-sugar mixture of 1/2 cup of sugar for every 1 tablespoon of cinnamon. Use your hands to thoroughly mix together. Take the scoop of dough and roll it into your hand, like you would a meatball. Flatten it between your hands so that it takes the shape of a patty.Drop the dough-patty into the cinnamon-sugar mixture. Use your fingers to sprinkle the mixture onto the top, and then pat it down, onto the patty. Turn it over and do the same thing to the other side. Depending on how large or small you like your cookies, you can arrange them between 6 to 10 onto a cookie sheet. With the size of cookies I make, there are about 18 cookies per batch. You can place them directly onto a cookie sheet, or use a silpat matt or a sheet of parchment paper. Bake for 10-11 minutes. Remove from the cookie sheets and allow to cool before enjoying. Store after completely cooled, in a sealed container.
