Snickerdoodle Cookies - Little Sunny Kitchen

Prep Time 15

Cook Time 10

Total Time 25

Preheat the oven to 375°F/190°C. Line at least two cookie sheets with parchment paper, or use a silicone mat.
In a medium sized bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set it aside. In a small, shallow bowl, combine the smaller amount of sugar with the cinnamon, and set aside.
Cream butter with sugar for about 2-3 minutes at medium speed using a stand mixer. You want to mix until the butter is fluffy and pale yellow in color.
Add eggs one at a time into the mixer. Beat until well incorporated.
A little bit at a time, add the dry ingredients, mixing well after each addition. Be sure to scrape down the sides and bottom of the bowl.
Use a cooke scoop to create 1 tablespoon sized dough balls. Roll the dough with your fingers gently to smooth it out, then roll the balls through the cinnamon sugar mixture.
Place the cookies on the prepared sheet pan, making sure to space them 2 inches apart. Bake on the middle rack at 375°F for 10-12 minutes, rotating at 5 minutes. Cool for 5 minutes on the cookie sheet, then cool on a wire rack.

Adjust the size: You can make your snickerdoodles as big or small as you like. Both 1 tablespoon sized cookies and 2 tablespoon sized cookies took the same amount of time to bake in my trials.
Double the Recipe: You can feel free to multiply this recipe to get as many delicious snickerdoodle cookies as you need.
Don’t overbake: Overbaked snickerdoodles will be dry. Pull your cookies out of the oven just before they start to get brown. They will continue to cook a bit as they cool.
Storing: Store your cookies at room temperature in an airtight container for 2-3 days. Snickerdoodles do seem to dry out more quickly than some other types of cookies. Freeze baked cookies in a zip-top bag for 2-3 months.