Snickerdoodle Cookies


1 stick unsalted butter, room temperature

1 1/2 cups sugar, plus 3 T sugar

2 large eggs

2 3/4 cups flour

3 tsp. cinnamon

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt



Preheat the oven to 350F and line your baking sheets with parchment paper.

In your stand mixer, mix the butter, sugar, and eggs.

In a large bowl, mix the flour, cream of tartar, baking soda, and salt.

Pour the dry ingredients into the wet ingredients and mix until just combined. Refrigerate at least 15 minutes.

In a small bow, mix the 3 T of sugar and 3 tsp. cinnamon.

Using a small scooper (I have a 1″), scoop and roll tiny balls. Roll them in the cinnamon/sugar mixture and place onto the parchment paper.

Bake for 10-11 minutes. Not a minute more! Immediately put the cookies onto wire racks and let them cool before storing.