Soft & Thick Snickerdoodles
Ingredients
The cookie dough
-
3
cups
all-purpose flour
-
2
teaspoons
cream of tartar
-
1
teaspoon
baking soda
-
1 ½
teaspoons
ground cinnamon
-
½
teaspoon
salt
-
1
cup
unsalted butter, softened
-
1 ⅓
cups
granulated sugar
-
1
large
egg
-
1
large
egg yolk
-
2
teaspoons
pure vanilla extract
The topping
-
⅓
cup
granulated sugar
-
1
teaspoon
ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line two large cookie sheets with parchment paper.
- In a small bowl, combine the granulated sugar and cinnamon for the topping.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
- In a large bowl, beat the butter and granulated sugar until creamy, then add the egg, egg yolk, and vanilla extract.
- Gradually mix in the dry ingredients until a thick dough forms.
- Roll the dough into balls (about 1.5 tablespoons each) and coat them in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheets, spaced 3 inches apart.
- Bake for 10 minutes, then slightly flatten them with a spoon while warm.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
26-28 cookies
Calories
100
Total fat
5g
Total carbohydrates
15g
Total protein
1g
Sodium
100mg
Cholesterol
20mg
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