Snickerdoodle Cookies
When my husband and I had just started dating we loved making snickerdoodle cookies together. Ever since those early days the snickerdoodle has always been a special treat for us and a staple in our household. I think the best thing about snickerdoodle cookies is that they consist of ingredients I always have on hand no matter what: flour, sugar, eggs, cinnamon and butter. I can throw them together when I know people are coming over and they are always a big hit!
Ingredients
1 cup of softened room temperature grass-fed butter (1 stick Kerrygold or 2 sticks of regular-sized butter)
1 cup sugar
2 organic eggs, room temperature
2 teaspoons of good quality vanilla extract
2 3/4 cup of flour
1 1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 1/2 teaspoons of salt
Cinnamon-Sugar Mixture:
1/4 cup sugar
1 tablespoon cinnamon
Directions
Set your oven to 350 degrees.
Using your standing mixer fitted with the paddle attachment, cream butter and sugar on medium/high for 5-8 minutes until very light and fluffy. Scrape the sides of the bowl every 2 minutes to ensure all of your butter it truly whipped.
Add in your eggs and vanilla. Mix for about 2 minutes on medium/low speed to combine.
In a medium glass bowl, sift together flour, cream of tartar, baking soda, and salt. Add this dry flour mixture into the standing mixer (on low speed) ½ cup at a time until just barely combined and finish mixing with a spatula or wooden spoon.
Stir together your sugar and cinnamon mixture in a small bowl.
Using an ice cream scoop (one that is preferably at least an inch in diameter) scoop your dough, roll it into a ball and dip it into the cinnamon sugar mixture until coated. Once all your dough balls are rolled and significantly covered in cinnamon sugar, place on a silpat or parchment lined baking sheet and refrigerate for 20 minutes.
After chilling, bake for 10-12 minutes or until lightly golden brown.
Let your cookies cool on a baking rack once out of the oven.
Store your snickerdoodle cookies on your counter top in an airtight container for fresh tasting cookies until 3/4 days after baking!
