Ingredients:
- 2 ¼ cups All-Purpose Flour (280 g)
- 2 teaspoons Cream of Tartar (8 g)
- 1 teaspoon Baking Soda (4 g)
- ½ teaspoon Fine Sea Salt (3 g)
- 1 cup (2 sticks) Unsalted Butter, softened (225 g)
- 1 ½ cups Granulated Sugar (300 g)
- 2 Large Eggs, room temperature
- 1 teaspoon Vanilla Extract (5 ml)
- ¼ cup Granulated Sugar, for coating (50 g)
- 2 tablespoons Ground Cinnamon, for coating (15 g)
Instructions:
- Prepare the Coating and Dry Ingredients: In a small, shallow bowl, combine the ¼ cup (50g) sugar and the 2 tablespoons (15g) cinnamon. Set aside. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside the dry mixture.
- Cream the Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and 1 ½ cups (300g) granulated sugar together on medium-high speed for 3–5 minutes until the mixture is pale, fluffy, and increased in volume.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl, then mix in the vanilla extract.
- Mix the Dough and Chill: Gradually add the dry ingredients to the wet ingredients on low speed. Mix only until the flour streaks disappear (do not overmix). Cover the dough bowl tightly and refrigerate for a minimum of 30 minutes, or up to 2 hours.
- Scoop and Roll: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Use a 1.5-inch cookie scoop (approx. 2 tablespoons) to portion the chilled dough. Roll each portion quickly into a smooth ball.
- Coat and Arrange: Roll the dough balls generously in the reserved cinnamon-sugar mixture, ensuring they are fully covered. Place the coated balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
- Bake: Bake for 10–12 minutes. The edges should look set, but the centres should still look slightly puffy and underdone for a chewy result. Allow the Snickerdoodle cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.