Soft Snickerdoodle Cookies
''These treats are the best for the holidays!''
what you need:
– 1 cup unsalted butter melted – 1 cup granulated sugar – 1/2 cup brown sugar – 1 teaspoon vanilla extract – 1 large egg room temperature – 1 egg yolk room temperature – 2 3/4 cup all-purpose flour – 1 1/2 teaspoons Cream of tartar – 1/2 tsp baking soda – 1/4 tsp baking powder – 1 teaspoon salt – 1/4 cup granulated sugar – 1 tablespoon cinnamon
Whisk the butter and sugars. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together for at least a minute until it’s all combined.
Add the vanilla and eggs. Whisk in the vanilla and room-temperature egg and egg yolk.
Sift in the dry ingredients. Place a sifter over the bowl and add the flour, cream of tartar, baking soda, baking powder, and salt.
Scoop the dough into balls.
Roll the cookie dough in the cinnamon-sugar mixture. In a separate bowl, combine the additional granulated sugar and cinnamon.
Bake. Place the snickerdoodle dough balls on a parchment-lined baking sheet. Bake them on the center rack for 9-10 minutes at 350 degrees Fahrenheit.
The best way to store Snickerdoodle Cookies is by placing any leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.