snickerdoodles
original recipe
ingredients
- 2½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, melted, cooled slightly
- ½ cup (packed) light brown sugar
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 vanilla bean, split lengthwise
- 2 large eggs, room temperature
- 1 tablespoon ground cinnamon
instructions
- Whisk flour, cream of tartar, baking soda, and salt in a medium bowl. Using
an electric mixer on medium speed, beat butter, brown sugar, and 1 cup
granulated sugar in a large bowl, scraping down sides, until incorporated.
Scrape in seeds from vanilla bean; reserve pod for another use.
- Add eggs and continue to beat until mixture is pale yellow, begins to
thicken, and falls from beaters in a ribbon-like stream, about 3 minutes.
Reduce mixer speed to low. Gradually add dry ingredients and continue to
beat, scraping down sides and bottom of bowl, until just combined. Let sit at
room temperature at least 30 minutes to hydrate flour; dough will be very
loose but will thicken as it sits.
- Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet
with parchment paper. Whisk cinnamon and remaining 2 Tbsp. sugar in a medium
bowl.
- Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion
cookies and roll into small balls with your hands. Toss in cinnamon-sugar
until coated all over. Transfer to prepared sheet, spacing about 3” apart. Do
not flatten; cookies will spread as they bake.
- Bake cookies until edges are lightly browned and firm but centers are puffed
and soft, 8–10 minutes. Let cool on sheets 10 minutes, then transfer to a
wire rack and let cool completely.
- Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough
come to room temperature before portioning and coating in cinnamon-sugar.