Makes 2 dozen. “They’re a little sweet, a little spicy and so easy to make. (The dough is similar to sugar cookie dough, but rolled in cinnamon-sugar before baking.) Plus, aren’t they fun to pronounce?”
1-1/3 cups all-purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup unsalted butter, at room temperature
1/2 cup plus 2 tbls. sugar
2 tbls. light brown sugar
1 tsp. vanilla extract
1/4 cup sugar
4 tsps. cinnamon
1. Preheat oven to 350 degrees. Grease several cookie sheets or line them with parchment paper. Set aside. Next, sift the flour, cream of tartar, baking soda and salt into a bowl and set it aside as well.
2. Cream the butter and both sugars on medium speed for several minutes until they’re light and fluffy. Add the egg and vanilla and mix to combine.
3. Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.
4. Stir together sugar and cinnamon in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart, or slightly more if you think you’ve had a heavy hand. Flatten the balls of dough slightly with the palm of your hand.
5. Bake the cookies 9 to 10 minutes, if you like them chewy, or 12 to 13 minutes, if you prefer crispy. Cool the sheets on wire racks for a few minutes, then transfer the cookies directly onto the racks to let them finish cooking.
More to try:
How could Snickerdoodles possibly get any more delicious? Peanut butter.
•Peanut Butter Cup-doodles: Chop or smash a few pieces of miniature peanut butter cups into each cookie before rolling in the cinnamon sugar.
•Peanut Butter Chip-doodles: Mix peanut butter chips into the batter before forming the dough into balls.
•Peanut Butter Sandwich-doodles: Mash together 3 tablespoons unsalted butter (at room temperature), 3/4 cup smooth peanut butter (not natural), 2/3 cup confectioners’ sugar and teaspoon salt. Spread on the bottom side of one cooled cookie and top with another.