Snickerdoodles - Perfectly Soft
adapted from Lion House Desserts
1 cup butter, softened
2 ½ cups sugar
1 teaspoon vanilla extract
2 ½ tablespoons water
6 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon*
3 tablespoons sugar*
Heat oven to 350. Mix together the 3 tablespoons of sugar with the cinnamon.
In a bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
Combine butter and 2 ½ cups of sugar until light and fluffy. Add the eggs, vanilla and water. Beat until fluffy.
Add the flour, cream of tartar baking soda and salt.
Drop cookies by rounded tablespoonfuls into the cinnamon sugar mixture and coat well. Place dough on a cookie sheet and bake for 9-10 minutes.
*The ratio of cinnamon to sugar is really to your liking. The combination I use is pretty heavy on the cinnamon, but I like it that way. If you want cookies that are lighter in color, just add more sugar.
Printed from Double Batch.
**This is by far the BEST snickerdoodle recipe I have ever made. We have made them twice in the past week. Tyler loves them. They really are perfectly soft. So delicious!