For those of you still on a holiday kick, we have a Snickerdoodle recipe for you today! Enjoy and tag #TGSEats if you make your own batch to share (or just eat yourself because they are THAT good).
- 1/2 cup unsalted butter (1 stick)— softened to room temp
- 1 1/3 cups granulated sugar
- 2 eggs
- 2 Tsp pure vanilla extract
- 2 3/4 cups flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tblsp granulated sugar
- 1 1/2 tbsp cinnamon
- In a small bowl add 2 tblsp granulated sugar and 1 1/2 tblsp cinnamon. Mix together until throughly incorporated and set aside.
- Mix cream, butter, and sugar until light & fluffy. Slowly add in one egg at a time followed by your vanilla. Scrape sides of bowl as needed.
- In a separate bowl, sift together flour, cream of tartar, baking soda, & salt.
- Line two cookie sheets with parchment paper
- With your mixer on low, add in the flour a cup at a time until all is incorporated.
- Scrape down the side of your bowl to make one big dough ball. Refrigerate dough for at least 30 minutes.
- Scoop out 1 1/2 tblsp of dough into your hand and roll into a ball.
- Roll your dough ball into your premade sugar-cinnamon mixture.
- Preheat oven to 400 degrees
- Place dough balls on parchment covered cookie sheets, press down gently with bottom of flat drinking glass and bake 8-10 minutes until the outer edges are golden brown and the middles are puffy.
- Remove from oven and allow to cool on cookie sheet 10 minutes. Transfer the cookies to a wire rack to completely cool. Store in airtight container.
Raw cookie dough can be refrigerated for 5 days or frozen for 3 months.
- Preheat your oven. This allows the cookies to cook quickly without spreading out flat.
- Refrigerate your cookie dough so they don’t spread out.
- Use three cookie sheets if possible. Alternate so the cookie sheets have time to cool between batches of cookies.
- Allow your cookies to cool on the cookie sheets before transferring to the cooling rack, this allows the cookies to set.
- Always check expiration dates on your ingredients such as flour, cream of tarter, etc.