These Snickerdoodle Supreme cookies are a step above the classic snickerdoodles, with a soft and pillowy texture that melts in your mouth. The perfect balance of sweetness and warmth from the cinnamon makes these cookies irresistible for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 2 and 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
Directions
- Cream together butter and sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a small bowl, mix together sugar and cinnamon for rolling the dough.
- Scoop out dough and roll into balls, then coat each ball in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheets and flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
