The first time I had a Snickerdoodle cookie was in elementary school. I remember having it on my lunch tray and looking forward to every time the school served it at lunch. It was so good! Fast forward to now and I find myself making my own. I have tried different recipes over the years and I recently combined several to make my own. Here’s how I make mine.
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cup all purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1 tsp salt
- dash ground nutmeg
- 1/4 cup white sugar
- 1 tbsp cinnamon
- Preheat oven to 350 degrees.
- In a large bowl or stand mixer, cream butter and sugar for 2-3 minutes or until light and creamy. Be sure to scrape the bowls sides periodically.
- Add eggs and vanilla extract and cream for 2 minutes more.
- By hand, stir in the flour, cream of tartar, baking soda, and salt just until combined.
- Place the dough in the refrigerator for 15-20 minutes. This will make it easier to roll into balls.
- In a separate bowl, mix together the cinnamon and sugar coating and set aside.
- Roll small dough balls until round and smooth. Toss them into the cinnamon sugar coating and thoroughly cover on all sides.
- Place them on a cookie sheet lined with parchment paper. If you want flatter cookies you can gently push on the top of the cookie before baking.
- Bake between 9-11 minutes. I found 10 minutes was perfect.