Snickerdoodles

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Snickerdoodles are reminiscent of a sugar cookie, but softer and cakier. Rolled in spiced sugar, they crack a little bit, like our Cracked Sugar Cookies, but the coating gives them their own unique flavor. You can use cinnamon as called for, create a pumpkin spice version by adding grated nutmeg, ground allspice, and ground cloves to the sugar, or customize your own spice blend.

MAKES 30 cookies

INGREDIENTS

3 cups (405g/14.3oz) all-purpose flour

2 teaspoons cream of tartar

1½ teaspoons baking soda

¼ teaspoon salt

1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature

2 cups (400g/14.2oz) granulated sugar

2 eggs

2 tablespoons whole milk

1 teaspoon pure vanilla extract

1 tablespoon ground cinnamon

  1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  2. In a stand mixer with the paddle, cream the butter and 1½ cups (300g/10.6oz) of the sugar on medium speed until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl at least once.
  3. Reduce the mixer speed to low and add the eggs, one at a time, mixing well after each addition. Add the milk and vanilla and mix until blended. Scrape down the sides and bottom of the bowl.
  4. With the mixer speed still on low, gradually add the flour mixture until all the flour has been incorporated, making sure not to overmix. Remove the bowl from the mixer and scrape down the sides and bottom again.
  5. Place the dough in a large bowl, cover with plastic wrap, and refrigerate for 1 hour before continuing.
  6. When ready to bake the cookies, preheat the oven to 325°F. Line three baking sheets with parchment paper.
  7. In a small bowl, whisk together the remaining ½ cup sugar with the cinnamon.
  8. Using a #40 (1-ounce) cookie scoop, make 30 uniform balls, rolling them in between your palms until perfectly round. Roll each ball in the cinnamon sugar until thoroughly coated.
  9. Place 10 sugared balls about 1 inch apart on each of the prepared pans.
  10. Bake one sheet at a time. Transfer to the middle rack of the oven and bake for 12 to 14 minutes, rotating the pan front to back halfway through the baking time. Bake until just starting to lightly brown.
  11. Let the cookies sit on the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Repeat with the remaining pans. Store in an airtight container.