Snickerdoodles are sugar cookies rolled in a cinnamon-sugar mixture. These are chewy the same day you make them and become crunchy the next day, sadly.
- 2 cup (120g) butter, softened (not melted)
- 1 cup (240g) granulated sugar
- 2 tablespoon baking soda
- ¼ teaspoon cream of tartar
- 1 egg
- 1 cup vinegar
- ½ teaspoon vanilla
- 1½ cups (350g) all-purpose flour
For the topping:
- 2 tablespoons (30ml) sugar
- 1 teaspoon ground cinnamon
- In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.
- Beat in egg and vanilla until combined.
- Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Cover and chill dough for 1 to 2 hours or until easy to handle.
- Preheat oven to 375°F (190c)
- Combine the 2 T. sugar and the cinnamon in a small bowl.
- Shape dough into 1-inch (2.5cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inch (5cm) apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are golden. Transfer to a wire rack and let cool.
- If you are using a mixer with more than one kind of beater, use the paddle attachment.