I don’t “toot my own horn” (as they say) that often, but when it comes to Snickerdoodles, I will say that you will never have a better one than my version. I like how fluffy these are, rather than the flat versions like most other ones you’ll come across. Those ones are JUST FINE, so don’t look at me like that, but these are little clouds of fluffy perfection. The key is to keep the ingredients cold and to refrigerate between steps. I made these with one of bests last week and she and her kids loved them—I love baking with my people! That’s how we Carolines roll, we wanna bake with you and give you All the Treats.
The Most Perfect Snickerdoodle
3 cups flour
2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter (chilled – only microwave it for about 10 seconds to get it barely soft)
1 1/4 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs (chilled – normally room temp works for most cookies, but not this recipe)
1 teaspoon vanilla
2 tablespoon sugar
2 teaspoon cinnamon
Preheat oven to 425 degrees. In a medium-sized bowl, add flour, cream of tartar and salt. Refrigerate while you work on the next step.
Mix butter and sugar until light and fluffy, add baking powder and soda. Beat in eggs and vanilla. Once mixed, add the dry ingredients and mix until combined and uniform. Refrigerate till cool (10 – 20 minutes).
Roll into balls then refrigerate and let stand 15 minutes.
Coat the pre-rolled balls in cinnamon sugar mixture and place on greased cookie sheets. Bake for 7-8 minutes—the tops should just be getting a few cracks—remove from oven and let bake on cookie sheet at least 5 more minutes before transferring to a cooling rack. Repeat for each batch.