These snickerdoodle cookies are a Christmas favorite for a reason—they’re quick, easy, and downright delicious
– All-purpose flour – Cream of tartar – Baking soda – Ground cinnamon – Diamond Crystal kosher salt – Unsalted butter – Granulated sugar – Egg – Pure vanilla extract
Stir the sugar and cinnamon together in a small bowl. Set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
In a large bowl, use a hand or stand mixer to beat the softened butter and sugar on high speed until the mixture looks smooth and creamy. This should take about 2 minutes.
Beat in the egg and vanilla extract on medium-high speed until everything is well combined. Scrape down the sides of the bowl as needed.
Turn the mixer to low speed and slowly add the dry ingredients to the wet ingredients in three batches.
Mix until just combined.
Scoop dough for each cookie and roll into balls. Roll each ball in the cinnamon-sugar topping until completely coated.
Place the dough balls on the prepared baking sheet, leaving about 3 inches between each one. Bake for exactly 10 minutes. The cookies will look puffy and slightly underdone.
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