Name: Classic Snickerdoodle Cookies
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar for rolling; 1 tablespoon ground cinnamon for rolling

Classic Snickerdoodle Cookies

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Soft, chewy cinnamon-sugar cookies with a gentle tang from cream of tartar, baked until the edges are set and the centers stay soft.

Author: Dorothy Miller

Ingredients

Scale

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar for rolling
1 tablespoon ground cinnamon for rolling

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs one at a time.
In separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to butter mixture until well combined.
In small bowl, mix 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls and roll in cinnamon-sugar mixture.
Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are set but centers are soft.
Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Take the cookies out when the edges are set but the centers still look soft; they firm up as they cool on the baking sheet.

Find it online: https://www.receipster.com/snickerdoodle-recipe/