I wanted to choose a classic cookie, but also wanted to do a new recipe for the blog, so I chose snickerdoodles, since they have not made their way up here yet. These cinnamon tasting cookies are wonderful served warm, but stay fresh for about a week in your kitchen. Enjoy!
- 1 cup (2 sticks) unsalted butter, softened
- 1⅓ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Make the topping: Toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
Make the cookies: Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
In the bowl of a stand mixer, cream the butter, sugar, egg, and vanilla extract. In another medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
Roll the dough into balls, then toss into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Flatten the cookies just slightly by using the bottom of a round glass. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.