The best Snickerdoodle cookie recipe ever! These cookies are super soft and buttery, and loaded with cinnamon and sugar.
Serves: 20 large cookies
For the cookies:
1 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 yolk
1 tbsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 tsp cinnamon
2 3/4 cup flour
For the cinnamon sugar:
1/4 cup granulated sugar
1 tbsp cinnamon
Preheat oven to 325° F
Line a baking sheet with parchment paper; set aside.
In a bowl, using a stand mixer or wooden spoon, beat butter and both sugars until light and fluffy for 2 to 3 minutes. Add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
Mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
Add in flour, mixing until just combined.
In a separate small bowl, make your cinnamon sugar by mixing together the cinnamon and sugar, stirring until evenly combined.
Using a cookie scoop or spoon, measure out about 2 tbsp of dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture.
Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool.
If you prefer a crisper cookie, bake for 2 additional minutes.