Perfect softness on the inside with a crisp, cinnamony outside, Snickerdoodles are my all time favorite cookie. I’ve had so many different versions, that I’m practically a connoisseur. When putting together my own recipe, I was extremely particular. The cookie itself had to be buttery and soft. The outside had to be just the right amount of cinnamon flavor with enough sugar to create a crispy exterior.
Yields 20 cookies
Gather your ingredients and preheat oven to 375 degrees Fahrenheit.
Cream the butter and sugar with a mixer until pale yellow and fluffy. Mix in egg until combined.
Add vanilla extract, baking soda, kosher salt, and cream of tartar. Mix.
Mix in the flour, in two batches.
In a separate bowl, combine the cinnamon and sugar.
Using a cookie scoop, scoop up a flat scoop of dough and roll it into a ball in your hands. Then roll that ball in the cinnamon-sugar mixture.
Place the coated dough balls on a Gefen Parchment lined sheet pan or cookie sheet. Bake at 375 degrees Fahrenheit for 10–12 minutes. Do not bake until browned at all.
The cookies will be very soft when first out of the oven. Carefully transfer from the pan with a good spatula to a cooling rack. Cookies will set up as they cool.
Cookies are sooo delicious for several days if stored well. Keep in tupperware, or a baggy, or a cookie jar.