I wanted to make soft, chewy snickerdoodles, so I adapted this recipe from Sally's Baking Addiction.
You'll need:
- 2 c all purpose flour
- 2 tsp cream of tartar
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 c butter (2 sticks), at room temperature
- 1 1/3 c sugar
- 1 egg
- 2 tsp vanilla
Meanwhile, whisk together the dry ingredients - flour, cream of tartar, cinnamon, salt, and baking soda - in a separate bowl.
Cream the butter and sugar for 2 minutes on medium so it gets fully incorporated and fluffy. Add the egg and vanilla and continue to beat until fluffy. Add the dry ingredients, about half a cup at a time, blending on low until just combined.
Roll the dough into tablespoon-size balls, using either a cookie scoop or a tablespoon measure. Stir 1/4 c sugar with 2 Tbs cinnamon in a small bowl. Roll each cookie in the sugar mixture until totally coated. Put the cookies on a plate, or in a large bowl, and cover with plastic wrap. Refrigerate the cookies for at least half an hour. This keeps them from cooking too quickly, and keeps them from spreading.
When you're ready to bake them, put them on a baking sheet, with either greased aluminum foil or parchment / silpat, and flatten each cookie slightly. Bake 10-12 minutes at 350.
If you want, freeze the raw dough in a freezer bag, and just thaw in the refrigerator before baking.