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Fluffy snickerdoodle cookies (without cream of tarter).

Save the recipe to have for later! 🍪

Ingredients
Cookie dough:
2 1/3 cups flour
1 teaspoon baking powder
1 teaspoon kosher salt (or baking salt)
1 cup unsalted butter at room temperature
1 1/2 cups granulated sugar
1 large egg
2 teaspoons of vanilla extract

Snickerdoodle topping:
1/4 cup granulated sugar
2 tablespoons of ground cinnamon

How to make these fluffy cookies:
1. Pre-heat your oven to 375°F
2. Mix together the sugar and cinnamon for the topping and set aside.
3. Mix together the flour, baking powder, and salt in a bowl and set aside to add it into the wet ingredients later.
4. In a separate bowl (or stand mixer with the paddle attachment medium-high speed) combine the butter and sugar for the dough together until it is light and fluffy. It will double in volume. Scrape down the sides of the bowl as needed.
5. With the mixer off add in the egg and vanilla. Mix them in until combined.
6. Slowly mix in the dry ingredients one half cup at a time. Again, scraping down the bowl as needed.
7. Line your cookie sheets with parchment paper. (I used one large and two small cookie sheets)
8. With a large cookie dough scoop roll your cookies into balls and roll/coat in the cinnamon and sugar topping that you made earlier.
9. Place the cookies around 3 inches apart so they have room to spread out.
10. Bake one pan at a time for 12 minutes each.

Serve warm or at room temperature.

I hope you enjoy these cookies & let me know if you try them! ✨

#cookierecipe #cookies #snickerdoodle