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, 1 1/2 cups sugar, 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.