1 and ¼cup+ 2 Tablespoons (165g) all-purpose flourbe sure to measure properly
1teaspooncream of tartar1
¾teaspoonground cinnamon
½teaspoonbaking soda
¼teaspoonsalt
½cup(113g) unsalted buttersoftened to room temperature
¾cup(150g) granulated sugar
1large eggroom temperature2
¾teaspoonvanilla extract
COATING
¼cup(50g) granulated sugar
1teaspoonground cinnamon
Instructions
In a medium bowl, toss together the flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy (approximately 2-3 minutes).
Add the egg and vanilla extract and beat again until completely incorporated. Reduce mixer speed to low and add the flour mixture in two parts. When all of the flour mixture has been added, beat on medium-high speed until dough is completely combined. Cover tightly and chill in the refrigerator at least 1 hour or up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature for 10-15 minutes before moving on with the recipe.
When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment or a silicone baking mat and set aside.
Toss together the granulated sugar and ground cinnamon for the cookie dough coating in a small bowl and set aside.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll dough into balls. Drop each ball into the cinnamon-sugar coating and roll around to coat completely. Place on baking sheet, no more than 8 per sheet.
Bake cookies for 10-12 minutes, or until edges just start to set. Remove from oven and allow to rest on baking sheet for 2 minutes. Transfer to a wire rack to cool completely. Cookies stay fresh stored in an airtight container at room temperature up to 7 days. Cookies freeze well, up to 2 months. Rolled cookie dough freezes well, up to 2 months. Thaw on baking sheet for 10 minutes, roll in cinnamon-sugar, and bake as directed.
Notes
Cream of tartar: this specific ingredient is preferable, but if you must make a substitution, replace with 1 teaspoon baking soda, bringing the total baking soda amount to 1 and ½ teaspoons per one batch of cookies. You could also make my no-chill soft and chewy snickerdoodles that are made without cream of tartar.
Room temperature eggs: these are preferred when using room temperature butter, as they incorporate into batter much more easily.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.