i have a slight problem baking and preparing these delicious rich desserts when i'm absolutely starved. it always seems to happen that way. it's practically guaranteed to happen.
and to make matters worse, it's usually way too early in the morning and i end up devouring a piece of oh say, red velvet cake, for breakfast. so it was only natural that as soon as i whipped these cookies out of the oven this morning, i "accidentally" broke a few and ate them. and now i can't stop eating them! these whimsically named snickerdoodle cookies have been completely off my radar as of until now, and i make a vow to never let that happen again. these are incredible on their own and even better with ice cream! the sour hint from the cream of tartar in the cookie is just so perfect for the creamy vanilla ice cream. ice cream + snickerdoodle = <3
- 1 1/2 cups granulated sugar
- 1 tablespoon ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
Heat the oven to 350°F and arrange a rack in the middle. Place 1/4 cup of the sugar and the cinnamon in a small bowl and mix until evenly combined; set aside.
Combine flour, cream of tartar, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps;
Combine butter and remaining 1 1/4 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla and continue beating until eggs are fully incorporated. Scrape down the sides of the bowl and add flour mixture. Mix on low speed until fully incorporated, about 20 seconds.
Form tablespoon-size balls of dough with your hands and roll them in the cinnamon-sugar mixture. Place on a baking sheet about 1 inch apart.
Bake cookies until golden brown and crackly on top but still soft in the middle, about 11 minutes. Immediately remove from the baking sheet and cool on a rack. Repeat with remaining dough.