Snickerdoodles

My go to for banking recipes is almost always Sally's Baking.  She has never steered me wrong.  This recipe is no different.

Ingredients:

3 c flour 

2 tsp cream of tartar

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp salt

1 c butter, softened to room temperature

1 1/3 cup  sugar

1 large egg + 1 large egg yolk (room temperature)

2 tsp vanilla extract

Topping:

1/3 c sugar

1 tsp cinnamon

Instructions:

Preheat oven to 375°F. 

Prep topping: Combine the granulated sugar and cinnamon together in a small bowl.

Cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.  DO NOT SKIP THIS STEP!! 

Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Slowly add the dry ingredients to the wet ingredients. The dough will be thick.

Roll cookie dough into balls, about 1.5 Tablespoons each.  I use my cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out.

Cookies remain soft & fresh for 7 days in an airtight container at room temperature.