Hometown Snickerdoodles Recipe

We’re kicking off this year’s 12 Days of Cookies with a classic. It’s all cinnamon and sugar and crunch with this one. One Hometown Snickerdoodle recipe just for you. We’ll get you from here to Christmas, one delicious holiday recipe at a time!

Hometown Snickerdoodles

Ingredients
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt
1 ½ cups sugar
16 tablespoons unsalted butter, at room temperature
5 teaspoons ground cinnamon
1½ teaspoons vanilla extract
2 eggs

Extra:
1 cup sugar
2 teaspoons cinnamon

Instructions
In a medium bowl, whisk flour, cream of tartar, baking soda, and salt; set aside.
Using a handheld mixer on medium speed, beat 1½ cups sugar and the butter together in a medium bowl until pale and fluffy, about 2 minutes.
Add 2 teaspoons cinnamon and the vanilla; beat for 1 minute more.
Add eggs one at a time, beating well after each addition.
Add reserved dry ingredients; mix on low speed until just combined.
Refrigerate dough for 30 minutes.

When ready to bake: preheat oven to 350 degrees.

Combine “Extra” sugar and cinnamon in a small bowl.
Remove dough from refrigerator and, using a 1 Tablespoon measure, spoon about 48 portions, rolling each portion into a 1-inch ball as you go.
Roll each ball in cinnamon-sugar mixture to coat.
Arrange dough balls 2 inches apart on 2 parchment paper-lined baking sheets.
Bake until golden brown, about 8-10 minutes.
Transfer to rack and let cool.

Snickerdoodles and the rest of the 12 Days of Cookies are available to purchase from Chef Anthony! Check out the details and find out how to order here.