Snickerdoodles

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 1/2 teaspoons cream of tartar
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1/4 cup buttermilk
• 2 tablespoons sugar, for coating
• 2 teaspoons ground cinnamon, for coating
• Additional granulated sugar, for rolling

Steps

1. 1 Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. 2 Whisk together flour, baking soda, and cream of tartar in a medium bowl.
3. 3 In a large bowl, beat butter and 1 1/2 cups sugar until creamy.
4. 4 Beat in the egg and buttermilk until well combined.
5. 5 Gradually add the dry ingredients to the butter mixture, stirring until just combined.
6. 6 In a small bowl, mix 2 tablespoons sugar with cinnamon.
7. 7 Roll dough into 1-inch balls, roll in additional sugar, then in cinnamon sugar.
8. 8 Place cookies 2 inches apart on prepared baking sheets.
9. 9 Bake for 8-10 minutes, or until edges are set but centers are still soft.
10. 10 Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For extra crispy edges, bake cookies a minute or two longer.
• Store dough in the fridge for up to 2 days for make-ahead convenience.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. Reheat in a 300°F oven for 5 minutes to refresh.

Serving Suggestions

• Serve with a glass of cold milk for a classic treat.
• Pair with a scoop of vanilla ice cream for a delightful dessert.

FAQ