The fourth installment of Grandma’s Cookies is here, and you don’t want to miss this one! My Grandma didn’t make this particular recipe too often when I was younger because her other cookies were in such high demand (see: Oatmeal Chocolate Chip Cranberry Cookies, Soft Molasses Cookies, and Sweetheart Cookies). Opening her red tin box to find these cinnamon and sugar coated treats was therefore always a sweet surprise.
My favorite part about these snickerdoodles is their perfectly soft and fluffy texture. The slight spice from the cinnamon adds a little something extra to the sweet and buttery flavor of the cookies. Each bite is like a little taste of heaven, and I find myself constantly resisting the temptation to eat three snickerdoodles in one sitting. Bake up a batch of these cookies and find some friends to share them with—they’ll be gone before you know it!
Grandma’s Cookies Part IV: Snickerdoodles
- 1 cup (2 sticks) butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 tablespoons sugar
Preheat oven to 375 degrees Fahrenheit and line two cookie sheets with parchment paper. Using an electric mixer, cream together the butter and sugar for 2-3 minutes until it is light and fluffy. Add the eggs and beat to combine. In a large bowl, sift together flour, cream of tartar, baking soda, and salt. Add the flour mixture to the butter mixture and beat to combine, scraping the down the edges of the bowl with a rubber spatula as you go. Refrigerate the dough for about an hour (or even overnight) to make it easier to work with in the next step. Combine cinnamon and sugar on a small plate. Scoop out the dough with a cookie scoop or two tablespoons and roll into balls. Roll each one in the cinnamon sugar mixture until evenly coated. Bake for 8-12 minutes, depending on the size of the cookies. They are ready when lightly browned, but still soft. Let them cool for 2-3 minutes on the baking sheets before transferring to cooling racks.