Snickerdoodle Cookies

Prep Time: 20 mins | Cook Time: 10 mins | Course: Dessert | Yield: 2 dozen 

Puffy, light and soft cinnamon snickerdoodle cookies. Inspired by Sally of Sally’s Baking Addiction https://sallysbakingaddiction.com/soft-thick-snickerdoodles-in-20-minutes/ 

3 cups flour

2 teaspoons cream of tartar 

1 teaspoon baking soda 

1 Tablespoon cinnamon 

½ teaspoon salt 

1 cup butter, softened 

1 ⅓ cup sugar 

1 egg + 1 egg yolk 

2 teaspoons vanilla 

Cinnamon Sugar:

½ cup sugar 

1 Tablespoon cinnamon 

Preheat oven to 375*. In a mixing bowl, whisk flour, cream of tartar, baking soda, and salt; set to one side. 

In a stand mixer, cream butter and sugar until smooth and creamy; about 3 minutes with the paddle attachment. Add egg and yolk, and vanilla; stir until incorporated. Stir in dry ingredients on low speed until mixed. Scrape the bowl with a rubber scraper making sure the butter is fully mixed in. 

Whisk cinnamon sugar ingredients together in a pie plate. Scoop the dough into balls about 1 ½ tablespoons each. Roll them into the cinnamon sugar and place them on a cookie sheet lined with a silpat or parchment paper. Bake for 10 minutes. The cookies will be puffed and soft. Allow the cookies to cool about ten minutes, then transfer to a wire rack.