Snickerdoodles Cookies Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1/4 tsp cream of tartar
• 1/2 tsp cinnamon
• 1 cup unsalted butter, room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/4 cup milk, room temperature
• 2 tsp vanilla extract
• for rolling:
• 1/3 cup granulated sugar
• 2 tsp cinnamon

Directions

1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment or baking mats.
2. In a bowl, whisk together the flour, baking soda, salt, cream of tartar, and cinnamon. Set aside.
3. In a stand mixer fitted with the paddle attachment, add the butter and both sugars. Beat on medium for 2 minutes, until the mixture is lighter and fluffy.
4. Add the milk and vanilla extract and beat on medium for an additional minute.
5. With the mixer on low, gradually add the flour mixture until the dough just comes together (being careful not to over mix).
6. Mix together the remaining granulated sugar and cinnamon in a bowl until well combined.
7. Roll the cookie dough into tablespoons, roll to coat in the sugar/cinnamon mixture, and add to the cookie sheet, leaving two inches of space around the cookies.
8. Freeze the cookies for 10 minutes prior to baking.
9. Bake in the preheated oven for 12-14 minutes, until the edges look set (it’s okay if the middle doesn’t seem quite done; they will cook for a bit longer after you take them out of the oven).