Snickerdoodle Cookies

Classic cinnamon and sugar coat these thin and chewy cookies.

• Ready In: 30 mins
• Serves: 48
• Yields: 92 cookies

Ingredients

• 2 3⁄4 cups flour
• 2  teaspoons cream of tartar
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup butter, softened
• 1 1⁄2 cups sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 3  tablespoons sugar, for rolling
• 2  teaspoons cinnamon, for rolling

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper; set aside.
2. Sift flour, cream of tartar, baking soda and salt in a large bowl; set aside.
3. In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract until blended.
4. Slowly add dry ingredients and mix until no white streaks remain.
5. In a small bowl, stir together 3 Tablespoons sugar and the cinnamon.
6. Shape Tablespoonfuls of dough into balls and roll in cinnamon-sugar mixture. Place 2-inches apart onto prepared baking sheets.
7. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until edges look dry and lightly browned and the center has set. Repeat with remaining cookie dough.
8. Remove pans from oven to wire racks. Let cool for 2 minutes before sliding parchment paper onto wire racks to cool.