You really can’t go wrong with this recipe unless you overbake. Too many minutes in the oven and your cookies will still look good, but they’ll be too hard. And the whole point of a ripply, cinnamon-sugar-y Snickerdoodle is that signature chewiness.
I used to bake these for a co-worker who insisted they were the best ever, but I’ll let you be the judge of that.
This recipe says it makes 36 cookies, but that’s only if you make them teeny tiny, and who wants a teeny tiny cookie? If you want bigger cookies, I’d say double the recipe and make them as big as you like.
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
Roll the dough in:
2 tablespoons sugar
1 teaspoon ground cinnamon
Beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda and cream of tartar. Beat until combined, scraping sides of bowl occasionally (or better yet, get a beater blade!). Beat in egg and vanilla. Beat in the flour in 1/4 cup increments. Cover and chill in the refrigerator for 1 hour.
In a small bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls.
Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an cookie sheet (I’m also a devotee of the Silpat to make any old cookie sheet non-stick)
Bake in a 375 degree oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool.