Save This Recipe Snickerdoodles

The title says it all. I promise, you can trust me on this one. I've attempted to make snickerdoodles here and there over the course of my baking career, but they have never resulted in anything fantastic. They are always kind of puffy and don't get that cracked crust. This recipe is chewy, a little dense and just perfectly crispy around the edges!

I turned to cookie queen Christina Tosi for help on this one. If you don't make them asap, at least save them for a rainy day. 

Snickerdoodles adapted from Milk Bar Life
yields 20 cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cup sugar
3 eggs
1 tsp. vanilla extract
2 3/4 cup flour
1 1/2 tsp. cream of tarter
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Cinnamon Sugar Mixture:
1/2 cup sugar
2 tsp. cinnamon

Preheat the oven to 375 degrees. 

Combine the butter and sugar in the bowl of an electric mixer. Cream on high for about 3 minutes. Add the eggs and vanilla and mix until just combined, about 1 minute.

Add the flour, cream of tarter, salt, baking soda and cinnamon. Mix until just combined. 

Combine your sugar and cinnamon in a small bowl. Scoop the dough into golf ball size and roll between your palms. Toss in the cinnamon sugar mixture until completely covered. Arrange about 2 to 3 inches apart on a lined baking sheet. Bake the cookies for 9-10 minutes, until just golden brown and slightly cracked. Cool and enjoy!