Pop’s Snickerdoodles

  • 2-1/2 c. all-purpose Flour
  • 2 tsp. Cream of Tartar
  • 1 tsp. Baking Soda
  • 1 tsp. Kosher Salt (or 1/2 tsp regular Salt)
  • 1 c. (2 sticks) butter, softened
  • 1-1/4 c. granulated Sugar, divided
  • 1/2 c. packed Brown Sugar (or 1/2 c. granulated Sugar and 2 tsp Molasses)
  • 2 large eggs
  • 1 tbsp. Ground Cinnamon
  • Preheat the oven to 350°.
  • In a medium bowl, whisk together Flour, Cream of Tartar, Baking Soda, and Salt.
  • In a separate bowl using a hand mixer, beat butter with 1 cup granulated Sugar and the Brown Sugar until light and fluffy, about 2 minutes. Add the Eggs, one at a time and beat to combine.
  • Fold dry ingredients in until combined.
  • In a shallow bowl, combine remaining ¼ cup of Sugar with Cinnamon.
  • Using a medium cookie scoop, scoop and roll the Dough into 1 1/2″-inch balls, then roll balls in Cinnamon Sugar. Arrange about 2″ apart on non-stick baking sheets.
  • Bake until the cookies begin to crack, about 12 minutes. Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.