Remember how I'm kind of picky about my sugar cookies?
Well, I'm a total snickerdoodle snob.
There. I said it.
These are perfect.
Crisp, chewy, buttery, cinnamon-y, sweet perfection.
I have to be careful how often I make them.
Or I will eat every last one in a matter of minutes.
They are that good.
It's one of those family recipes that I'm not sure where it came from. It's fairly simple, but trust me when I tell you it's the only snickerdoodle recipe you'll need from now on.
1 cup butter, softened
1 1/2 cups sugar
2 3/4 - 3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons sugar + 2 teaspoons cinnamon for coating (I never measure this part, just eyeball it.)
Preheat oven to 350 degrees F.
In the bowl of a stand mixer, cream together butter, sugar, and eggs. Add flour, cream of tartar, baking soda, and salt. Mix until a cohesive dough is formed.
Portion into 1.5 inch balls (I use a scoop) then roll in cinnamon/sugar mixture. Place about 2 inches apart on cookie sheet and bake for 9-11 minutes. Transfer to wire rack to cool.