Who doesn't love some cinnamon goodness around this time of the year? Between the apple cider and gingerbread cookies, cinnamon has a place in all our hearts for the holidays. Martha Stewart's snickerdoodles are light and soft, you can't resist having only one.
Adapted from Martha Stewart
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
- 1 3/4 cups sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
- Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.
- Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, chilled the dough for an hour before scooping it, because it is a bit difficult to scoop into balls and roll.
- Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Scoop up tablespoons of dough to form balls, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.