Snickerdoodles slay

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 350°F/177°C

Step 2

Pull butter out of fridge to allow it to soften for the 1st step (you can also pull the eggs out to let them warm up too if you'd prefer)

Step 3

Line a baking/cookie sheet with parchment paper (no oil or butter is needed to grease the pan). Tip: The type of pan used will change the way the cookie comes out. A lighter metal will have cookies that spread out a bit more, whereas a darker metal will have slightly thicker/smaller cookies.

Step 4

Let butter sit out and soften. To speed up the process, cut it into cubes and/or place it in the microwave to trap it in the heat. Do not microwave it unless absolutely necessary, and if so, only do so in 10-second intervals.

Step 5

Place the softened butter into a large bowl and add the granulated sugar (after). Be sure the butter is not too soft/melted, otherwise the batter will become a bit sticky.

Step 6

Use an electric mixer (kitchen aid or hand mixer) to cream the butter and sugar for approximately 1-2 minutes (or unti combined).

Step 7

Add the two eggs (do not pre-beat them before adding) and the vanilla. Continue to use the electric mixer until all ingredients are combined. Be sure to not over-mix.

Step 8

Add the the dry ingredients (flour, cream of tartar, baking soda, & salt). I've found that sifting it makes a huge difference (as it removes the clumps), so I slowly sift each ingredient in the bowl. Wait until all ingredients are added before mixing.

Step 9

Once all the dry ingredients are in the bowl, continue to mix until thoroughly combined.

Step 10

Optional: If batter is too sticky or you want to clean up a bit/pre-heat the oven, place the batter into the fridge for 5-20 minutes. Just be aware that if the batter is too cold, you will need to wait for it to warm up so it is easier to scoop.

Step 11

In a small bowl (nothing smaller than 5 oz), combine the sugar and cinnamon (mix well so it is evenly distributed).