A Christmas Classic: Snickerdoodle Cookies

Yield: 18/46  | Prep Time: 20 minutes | Bake Time: 20 minutes

Ingredients

• 1 cup (250 mL) unsalted butter, at room temperature
• ½ cup (125 mL) granulated sugar
• ¼ cup (60 mL) packed brown sugar
• 1 tsp (5 mL) vanilla extract
• 2  eggs
• 2 cups (500 mL) all-purpose flour
• 2 tsp (10 mL) cream of tartar
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) ground cinnamon
• ¼ tsp (1 mL) sea salt

Cinnamon Sugar:

• ¼ cup (60 mL) granulated sugar
• 2 tsp (10 mL) ground cinnamon

Directions

1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
2. In a large bowl, using an electric mixer on medium speed, beat butter, sugars, vanilla and eggs until creamy, about 3 minutes.  
3. In a medium bowl, stir together flour, cream of tartar, baking powder, cinnamon and salt. Gradually beat into wet ingredients.
4. Cinnamon Sugar: In small bowl, stir together sugar and cinnamon.
5. Scoop cookie dough and roll into 1-inch (2.5 cm) balls. Gently roll in cinnamon sugar and place on baking sheet, 2 inches (5 cm) apart. Gently flatten with a fork and sprinkle with a pinch of cinnamon sugar. Bake for about 8 to10 minutes until light golden. Let cool on baking sheet for 2 minutes. Transfer to a wire rack to cool completely.