The perfect Snickerdoodle with its crisp, slightly sweetened exterior and soft, chewy interior is something worth talking about. And these Snickerdoodles are perfection!
Preheat oven to 375 and line two baking sheets with parchment paper.
Combine flour, baking soda, and cream of tartar in a medium mixing bowl. Whisk to combine. Set aside.
Cream butter and sugar in the base of a stand mixer until light and fluffy. Add eggs, one at a time beating until incorporated.
Beat in milk and vanilla until well combined, being careful not to over mix.
Slowly add the flour mixture and mix until combined.
In a small bowl whisk together 1 ½ teaspoons cinnamon and 6 tablespoons granulated sugar. Form dough into balls that are approximately the size of ping pong or golf balls. Roll in the cinnamon sugar to generously coat. Place 1 inch apart on baking sheet and flatten slightly with a glass.
Bake 9 minutes and let cool completely on a wire rack. Do not overbake!!
Notes
Modified from Better Homes and Gardens Heritage Cook Book, 1975 Edition.Makes 3 dozen