I don’t know about you, but I really love making cookies, no matter the time of year! They are super easy to make, but taste so good. My personal favorite type of cookie are snickerdoodles, which is where you make a kinda basic cookie dough, and then roll the dough balls into cinnamon sugar. They are super yummy and so easy! Resting the cookies in the fridge may seem unnecessary, but it makes the cookies much better! I’m not really sure why, but they always taste better this way! You can make these any time of year; I’ve made them in the winter and the summer, and they have tasted amazing both times. Here is the recipe. Enjoy!
Snickerdoodles
Ingredients
Directions
Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they’ve firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.