A cinnamon sugar coating gives these soft cookies their familiar crackled surface. Cream of tartar adds the gentle tang associated with snickerdoodles. A short chill makes the dough easier to shape and limits spreading.
Makes about 24 cookies • Prep: 20 minutes • Chill: 30 minutes • Bake: 9–11 minutes per tray
Ingredients
- ½ cup (115 g) softened butter
- ¾ cup (150 g) sugar, for dough
- 1 large egg
- 1 teaspoon vanilla
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar, for coating
- 1½ teaspoons cinnamon, for coating
Instructions
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