Snickerdoodle cookies are my absolute favorite!  This recipe was actually the first “made from scratch” cookies I ever attempted.  They are really easy, hard to mess up, and a definite crowd pleaser.  I’ve even gotten so confident in my snickerdoodle skills that I bake them for people at my husband’s office during the holidays.

I have the recipe pinned on my Pinterest, so I can’t take credit for this deliciousness.  It’s from  Cookies and Cups, and I can’t begin to explain how happy I am that I found her amazing page!  My sweet Walt goes a little cookie crazy every time I make them because he wants a “big” and not a “little”. Boys…  I’m really in trouble when Oliver gets to the cookie eating stage.  I will have to start hiding a couple for myself!

Ingredients: 

Cookies:

1 Cup of Butter (Room Temperature)

3/4 Cup Granulated Sugar

1/2 Cup Light Brown Sugar

1 Egg + 1 Yolk

1 tbsp Vanilla Extract

1 tsp Baking Soda

1 tsp Cream of Tartar

1/2 tsp Kosher Salt

1 tsp Cinnamon

2 3/4 Cup Flour

Cinnamon Sugar:

(to roll that delicious little ball of dough in)

1/4 Cup Granulated Sugar

1 tbsp Cinnamon

Directions:

Preheat oven to 325°

Line a baking sheet with parchment paper

In the bowl or stand mixer, beat butter and both sugars until light and fluffy, 2-3 minutes.  With the mixer on medium speed, add in egg, yolk, and vanilla and beat for another minute, scraping the sides as necessary.

Turn mixer to medium/low and mix in baking soda, cream of tartar, salt, and 1 tsp cinnamon.  Mix for 30 seconds, scraping sides as necessary.

Turn mixer to low and add in flour, mixing until combined.

In a separate small bowl, make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.

Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball.

Roll each cookie dough ball into the Cinnamon Sugar mixture.  I roll mine in it A LOT.

Place on baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.

I bake mine for 8 minutes, turn the sheet, and bake for an additional two minutes.  They come out perfect every time!  I know ovens vary, so bake only until the edges are slightly golden.  The tops may seem slightly undercooked, but they will firm up perfectly when they cool.  If you prefer a crisper cookie, bake for 2 additional minutes.

As soon as the cookies come out I always sprinkle the leftover Cinnamon Sugar mixture on top!

Let me know what you think!