Ingredients (~24 cookies)
For the Cookies
- 1 1/4 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, cool but pliable
- 1 large egg
- 2 tablespoons whole milk
- 3/4 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/3 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
For the Coating
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Making the Cookie Dough
To prepare the cookie dough, use a stand mixer to mix the sugar and cool but pliable butter until the mixture resembles a paste (do not over-mix, otherwise the cookies will become too airy).
Once this is complete, add the egg and mix only until combined.
Next, blend the vanilla extract and milk in with the egg mixture.
To make the cookie dough, combine all of the dry ingredients (flour, cream of tartar, baking soda, and salt) in a clean bowl and whisk to combine.
Add the dry mixture in small increments to the egg mixture using low speed on a stand mixer, mixing just enough so that the dough comes together.
Baking and Shaping the Cookie Dough
Preheat your oven to 350 degrees Fahrenheit.
In addition to preheating the oven, line a cookie sheet with parchment paper.
In a shallow bowl, mix together the sugar and cinnamon to make the coating mixture for the cookies.
Using approximately two tablespoons of dough, roll the dough into small balls and then roll the balls in the cinnamon sugar to coat them completely.
Place the balls onto the lined baking sheet, allowing two inches of space between each of them.
Cook the cookies for approximately 10 minutes.
The cookie tops will be puffed, while the centers of the cookies will appear dull and not glossy.
Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Snickerdoodle Cookies
Ingredients
For the Cookies
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter 1 stick, cool but pliable
- 1 large egg
- 2 tablespoons whole milk
- 3/4 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/3 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
For the Coating
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Cream sugar and cool butter until paste forms, do not overbeat.
- Mix in egg until just combined, then add milk and vanilla.
- Whisk flour, cream of tartar, baking soda, and salt in separate bowl.
- Add dry ingredients to wet on low speed until dough comes together.
- Preheat oven to 350F and line baking sheet with parchment.
- Mix coating sugar and cinnamon in shallow bowl.
- Scoop 2 tablespoon dough balls and roll in cinnamon-sugar mixture.
- Place on baking sheet 2 inches apart.
- Bake 10 minutes until puffed with matte centers.
- Cool on sheet 3 minutes, then transfer to wire rack.
