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round cinnamon-sugar cookies with wrinkled soft centers and lightly browned edges loosely piled on a plain plate
Andre Lewis

Snickerdoodles

Cream of tartar gives these cookies their familiar tang and soft, wrinkled centers. Roll generous portions in cinnamon sugar and bake them while the dough is still at room temperature; the middles should look a little soft when the edges set, because waiting for an evenly firm cookie means you've baked away the chew.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar for dough
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/4 cup granulated sugar for coating
  • 2 tsp ground cinnamon

Method
 

  1. Heat the oven to 375°F and line two baking sheets with parchment. Beat butter and dough sugar for 2 minutes, then beat in egg, yolk and vanilla.
  2. Whisk flour, cream of tartar, baking soda and salt. Mix into the butter just until the flour disappears.
  3. Combine coating sugar and cinnamon in a small bowl. Divide the dough into 24 balls and roll each in the cinnamon sugar.
  4. Set 2 inches apart and bake one sheet at a time for 9 to 10 minutes, until the rims are set and the centers are puffed but soft.
  5. Leave on the hot sheets for 5 minutes before transferring to racks; the centers will settle into wrinkles as they cool.