Prep 10 mins
Cook 11 mins
Slightly crisp on the outside, soft and tender on the inside!!
- 118.29 ml unsalted butter, softened
- 177.44 ml sugar
- 2.46 ml vanilla
- 1 egg
- 295.73 ml flour
- 1.23 ml salt
- 2.46 ml baking soda
- 4.92 ml cream of tartar
- 29.58 ml sugar
- 44.37 ml cinnamon
- In small bowl, combine the 2 Tbl. sugar and the 3 Tbl. cinnamon, set aside.
- In large mixing bowl, cream butter and sugar. Add 1/2 teaspoons cinnamon sugar mix that was set aside, ½ teaspoons vanilla and egg, beat well. Add flour, salt, soda and cream of tartar. Mix well. Wrap cookie dough in plastic wrap and refrigerate for one hour or til chilled. Roll into large walnut-sized balls making 17 balls. Roll WELL into cinnamon sugar mix. Place far apart on ungreased cookie sheets and bake at 400º for about 11 minutes. Remove to wire racks immediately to cool.
This is a great and simple recipe. The dough tastes good so it gives you a tasty prelude to what comes out of the oven! I will make them for my class to see what they think.
These cookies are so good. I made for cookie platters!! I put the dough in the fridge for 24 hours. Just wonderful, the thickness of the cookie had my friends wonder how I did that. Very soft and chewy, don't over bake these or they will be hard!!
This is a good snickerdoodle! My first batch, I overbaked them by 2 mins and they ended up being rock hard. Don't bake any longer than 11 mins!! They aren't as sweet as usual and that's what made them super yummy. Thanks Wildflour for another great recipe! Made for PAC Spring 2009.