Snickerdoodles

• Total time: 40 minutes
  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Post-cook time: 10 minutes
• Yield: 24 cookies
• Modified from: Sally’s Baking Addiction

^{Image source: https://sallysbakingaddiction.com}

Inventory

Ingredients

Dough

• 3 cups (375g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp kosher salt
• 1 cup (230g; 2 sticks) unsalted butter, room temperature
• 1⅓ cup (267g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 2 tsp vanilla extract

Topping

• ⅓ cup (70g) granulated sugar
• 1 tsp ground cinnamon

Special Equipment

• Small bowl
• Medium bowl
• Large bowl
• Hand mixer / stand mixer w/ paddle
• Baking sheet
• Parchment paper

Instructions

Prepare

1. Preheat oven to 350°F
2. In small bowl
   • ⅓ cup (70g) granulated sugar
   • 1 tsp ground cinnamon
3. In medium bowl
   • 3 cups (375g) all-purpose flour
   • 2 tsp cream of tartar
   • 1 tsp baking soda
   • 1½ tsp ground cinnamon
   • ½ tsp kosher salt
4. In large bowl
   1. 2 min - beat on high, until smooth and creamy
      • 1 cup (230g; 2 sticks) unsalted butter
      • 1⅓ cup (267g) granulated sugar
   2. Beat on med-high
      • 1 large egg
      • 1 large egg yolk
      • 2 tsp vanilla extract
   3. Beat on low, in three parts
      • Dries into wets

Pre-bake

1. Line baking sheet with parchment paper
2. Scoop dough into 1½ T (35g) balls
3. Roll dough balls in cinnamon-sugar mixture
4. Arrange dough balls 3” apart on baking sheet

Bake

1. 10-11 min - bake at 350°F

Post-bake

1. Optionally lightly flatten with back of spoon while still warm
2. 10 min - cool completely on pan

Notes

Storage

• Will keep in airtight container at room temperature or in the refridgerator for about a week