yields 24 cookies
13 minute cook time with 1 hour chill time
- 3 ¼ cups (406 g) all-purpose flour
- 2 tsp (8 g) cinnamon
- 2 ½ tsp (12 g) cream of tartar
- 2 tsp (5 g) baking soda
- ¾ tsp (5 g) salt
- ½ tsp (3 g) baking powder
- 1 ¼ cups (284 g) unsalted butter
- 1 cup (200g ) Redpath® Granulated Sugar
- ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
- 2 large eggs, room temperature
- 1 tsp (3 g) cinnamon
- 2 tbsp (28 g) Redpath® Granulated Sugar
- Place flour in a large bowl and sift in the cinnamon, cream of tartar, baking soda, salt and baking powder. Whisk well to combine and sift the entire mixture once more.
- In a separate bowl, using an electric mixer on medium, cream the butter and sugars together until pale and fluffy; about 5 minutes.
- Add eggs one at a time. Fully beat in the first before adding the second. Mix 2 minutes.
- Reduce the mixer speed to low and add the dry ingredients in two parts, mixing just until flour is no longer visible.
- Cover dough and chill for 1 hour.
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- Mix 1 tsp (3 grams) of cinnamon and 2 tbsp (28 grams) Redpath® Granulated Sugar in a small dish.
- Scoop 2 tablespoons (45 grams) of dough and roll into a ball. Drop into the cinnamon sugar and turn to coat. Place on the prepared baking sheets 3 inches (7.5 centimetres).
- Bake cookies, one sheet at a time, until puffed and golden around the edges; 12 to 13 minutes.
- Allow to cool on the tray for 10 minutes, then transfer to a rack to cool completely.
- Snickerdoodles will keep in an airtight container for up to 1 week or in the freezer for up to 2 months.
*To freeze unbaked cookies, scoop and roll dough in cinnamon sugar. Place on a sheet tray and freeze overnight. Place the frozen cookies in a plastic freezer bag for up to 1 month.