Snickerdoodle Cookie

When you take a bite of one of these snickerdoodle cookies, you'll experience a perfect balance of sweetness and warmth from the cinnamon. The texture is tender and slightly crumbly, yet pleasantly chewy. The combination of the cinnamon sugar coating and the buttery vanilla flavor makes snickerdoodles a beloved treat for many cookie lovers.

This made 20 medium scoop cookies

Ingredients

1 C Unsalted Butter room temp

¾ C Sugar

½ C Brown Sugar

1 Egg plus 1 Yolk

1 Tbl Vanilla Extract

1 tsp Baking Soda

1 tsp Cream of Tartar

½ tsp Salt

1 rounded tsp Vietnamese Cinnamon (regular cinnamon is fine, I just used this because it’s interesting)

2 ¾ C A.P. Flour

For Roll:

¼ C sugar

1 Tbl Cinnamon

Instructions

Preheat oven to 325

Cream together the butter and the sugars for 3 minutes

Add in the egg and yolk and blend for another 7 minutes (I know, 10 minutes creaming?? Yes, trust me)

Add in the vanilla, baking soda, cream of tartar, salt, and cinnamon and blend together for 30 seconds to a minute. 

Be sure to scrape the sides of the bowl whenever you stop the mixer

Add in flour and mix until just combined.

Mix the Roll sugar and cinnamon together in a small container

Scoop out batter, roll in sugar cinnamon mix to completely coat, then place on a lined cookie sheet.

Give your cookies about 2” to spread.

Bake 10 – 12 minutes.