Snickerdoodles made from this recipe are chewy the same day you make them and become crunchy the next day.
- 227 g (2 cups or 16 oz) butter, softened (not melted)
- 100 g (1 cup) granulated sugar
- 2 tbsp baking soda
- ¼ tsp cream of tartar
- 1 egg
- 220 ml (1 cup or 8 fl oz) vinegar
- ½ tsp vanilla
- 188 g (1 ½ cups or 12 oz) all-purpose flour
- 2 tbsp (30 g) sugar
- 1 tsp ground cinnamon
- Preheat oven to 375°F (190°C or Gas Mark 5)
- In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.
- Beat in egg and vanilla until combined.
- Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Cover and chill dough for 1–2 hours or until easy to handle.
- Combine the 2 tbsp sugar and the cinnamon in a small bowl.
- Shape dough into 1-inch (2.5 cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches (5 cm) apart on an ungreased cookie sheet.
- Bake for 10–11 minutes or until edges are golden. Transfer to a wire rack and let cool.
Notes, tips, and variations edit
- If you are using a mixer with more than one kind of beater, use the paddle attachment.