If you’ve been searching for the ultimate snickerdoodle, congratulations! You found it.An enduring cookie classic, our Snickerdoodles recipe is the pinnacle of chewy, tangy, and richly spiced magic.Find more snickerdoodle inspiration in our May/June 2021 issue! Snickerdoodles   Makes 38 cookies Ingredients 1 cup (227 grams) unsalted butter, softened 1¾ cups (350 grams) granulated sugar, divided ½ cup (110 grams) firmly packed light brown sugar 2 large eggs (100 grams), room temperature 1½ teaspoons (6 grams) vanilla extract 2¾ cups (344 grams) all-purpose flour 1½ teaspoons (4.5 grams) cream of tartar 1 teaspoon (5 grams) baking soda 1 teaspoon (3 grams) kosher salt 2½ teaspoons (5 grams) ground cinnamon Instructions Preheat oven to 400°F (200°C).

Line 4 baking sheets with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1¼ cups (250 grams) granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.Add eggs, one at a time, beating well after each addition.

Beat in vanilla.In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.

In another medium bowl, stir together cinnamon and remaining ½ cup (100 grams) granula

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