A classic snickerdoodle cookies recipe which will yield a small batch of snickerdoodles! Soft and buttery, these cookies are covered with cinnamon sugar and are so easy to make.
Cream butter and 1/4 cup sugar until light and fluffy; beat in egg yolk and vanilla.
Add flour, baking soda, and cream of tartar to the bowl; mix until combined.
In a separate small bowl, mix cinnamon and remaining 1 tablespoon sugar. Shape dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on silpat lined or parchment paper lined baking sheet.
Bake 8-10 minutes, until edges begin to brown. Remove from baking sheet to wire rack to cool.
Notes
Accurate Flour Measurement: For consistent results, use a level tablespoon when measuring flour. This ensures the right amount of dry ingredient for the perfect cookie texture.
Room-Temperature Butter: The butter's consistency is crucial. Test by gently pressing your finger into the butter. If it leaves an indent but doesn't sink in and still feels cool, you're good to go.
Baking Time: Aim for an 8-10 minute bake time for soft and chewy snickerdoodles. Remove the cookies when edges are set but the middle is still soft. The cookies continue to firm up as they cool.
Cinnamon Levels: The cinnamon and sugar coating is customizable. Feel free to tweak the cinnamon amount to align with your taste preferences.
Troubleshooting Flat Cookies: If your snickerdoodles come out flat, inspect the expiration date on your baking soda. Outdated baking soda won't provide the needed leavening, resulting in flat cookies.