Classic snickerdoodle cookies that are pillowy soft perfection

Prep:

20

minutes

Cook:

33

minutes

TOtal:

53

minutes

Cookie Dough

• 4.5 cups all-purpose flour (650g)
• 1 teaspoon baking soda (6g)
• 1/2 teaspoon cream of tartar (3g)
• 1/2 teaspoon salt (3g)
• 1 cup margarine, room temperature (226g)
• 2 cups sugar (400g)
• 2 eggs, room temperature
• 1/4 cup milk (2oz)
• 1 teaspoon vanilla extract

Coating

• 3 tablespoons sugar
• 1 teaspoon ground cinnamon

1. Prepare a cookie sheet topped with parchment paper. Set aside.
2. In a large bowl mix together flour, baking soda, cream of tartar, and salt. Set aside.
3. In the bowl of a stand mixer, beat margarine for 1 minute.
4. Add sugar and beat until combined.
5. Add eggs, milk, and vanilla extract. Beat well.
6. Add in dry ingredients, one-half at a time, and beat until just combined. Scrape down the sides and bottom of the mixing bowl to ensure all flour is incorporated.
7. Preheat oven to 375 degrees.
8. In a separate bowl, add coating ingredients.
9. Scoop dough from the mixing bowl using a spoon or cookie scoop and form the dough into 2-inch balls.
10. Roll dough balls in sugar and cinnamon mixture until the ball is coated on all sides.
11. Place the cookie dough balls on the prepared cookie sheet, two inches apart.
12. Using a drinking glass, gently press on the dough balls to flatten them slightly.
13. Bake cookies for 12-13 minutes. Remove the cookie sheet from the oven and leave baked cookies on the tray for one minute.
14. Transfer cookies to a cooling rack.
15. Store cookies in an airtight container or storage bag.

Makes approximately 32 cookies