These Snickerdoodles are the softest, fluffiest, most delightful cookies that you will ever eat. They match perfectly with a cup of tea or coffee, or alongside milk. If I could choose my top favorite cookie, these would be one of the top contenders (because let’s be honest, I can’t pick just one cookie as my favorite).
You will need:
3 3/4 cups all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of cream of tartar
1 cup butter
2 cups of white sugar
1/4 cup milk
2 teaspoons vanilla
For Cinnamon Sugar mixture you will need:
1/4 cup of white sugar
2 Tablespoons of cinnamon
Preheat oven to 375.
Next, in a separate bowl, combine the flour, salt, baking soda, and cream of tartar.
Next, cream butter and sugar on high speed until well combined and fluffly. Add eggs, milk and vanilla, and mix until combined. Do not over-beat the eggs.
Add 1/2 of the dry ingredients to the wet ingredients and mix until combined. Then add the remaining dry ingredients and mix, scraping down the sides of the bowl with a rubber spatula.
In a small dish, prepare the cinnamon sugar.
Roll dough into a 1″ ball and then dunk into the cinnamon-sugar mixture. Making sure to coat the entire ball of dough.
Place rounded dough on a cookie sheet lined with a silpat or a greased cookie sheet.
Now, my Mom ALWAYS flattened her Snickerdoodles with her fingers, so that is what I do and I love the lines in the cookies. You may choose to flatten your dough with the bottom of a glass.
Next, bake for 8-10 minutes at 375. I like to make sure my cookies are soft and gooey, so I take mine out closer to the 8 minute mark.
From my kitchen to yours,