This is the best snickerdoodle/sugar cookie recipe I have EVER found. They are soo fluffy, and soft. Though an avid baker I have a tendency to fail at cookies. I believe the only reason these turned out so well is because my boyfriend Eric helped make them…and instead of an electric mixer, we did it all by hand. But they were well worth the effort, they didn’t last very long.
1 cup unsalted butter (2 sticks)
1 1/2 cups sugar
2 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 400 degrees F.
2. Mix butter, sugar, and eggs.
3. Blend in flour, baking soda, cream of tartar and salt.
4. Chill dough in fridge for at least 30 min. This will make balling the dough much easier. Shape dough into balls with your hands (great time to get the kids or significant others involved)
5. Mix cinnamon and sugar in a shallow bowl. Some like a lot of cinnamon, some like a little. Make it how YOU want. Roll each dough ball in cinnamon sugar mixture.
6. Place 2 inches apart on ungreased baking sheet. THIS IS IMPORTANT! They do fluff up and expand. I forgot this and ended up with snowmen and gingermen blobs when I used this recipe as a sugar cookie dough..
7. Bake 8-10 minutes until just golden. The longer they bake the crunchier they will be. Remove from baking sheet. Eating them warm is obviously the best, but if you’re not eating them right away definitely store in an air tight container to keep them nice and soft!