Snickerdoodle Cookies The Most Perfect Cookies I’Ve Ever

Ingredients

• 3/4 cup butter, softened (170 g)
• 3/4 cup brown sugar (165 g)
• 1/4 cup granulated sugar (50 g)
• 1 large egg (about
• 50 g)
• 1 tsp vanilla paste (5 g)
• 2 cups +
• 2 tbsp all-purpose flour (270 g)
• 1/2 tsp cream of tartar (1
• 3/4 tsp baking soda (4 g)
• 1/2 tsp salt (3 g)
• 11/2 tsp ground cinnamon (4 g) cinnamon sugar
• 1/4 cup granulated sugar (50 g) (for the topping)
• 1 tsp ground cinnamon (2 (for the topping)
• 6 of each ) (for the topping)

Instructions

1. 5 g) instructions: preheat your oven to 350°f and line a baking sheet with parchment paper
2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy
3. Add in the egg and vanilla paste and mix until fully combined
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon
5. Gradually add the dry ingredients into the wet ingredients and mix just until combined
6. In a small bowl, mix together the sugar and cinnamon for the topping
7. Scoop the dough (i did both golf-ball sized and ice-cream-scoop sized cookies
8. Roll each dough ball in the cinnamon sugar, and place on the prepared baking sheet with space between each cookie
9. Bake for 8–12 minutes depending on cookie size, until the edges are set and the centers look slightly underbaked
10. Let cool on the pan for a few minutes before transferring to a rack