Snickerdoodles

The way you measure your flour is key in this iconic cookie recipe. In Food Network Kitchens, we spoon flour into the measuring cup and level it off with a knife. We find this to be a more accurate way to measure than scooping.
  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 20 min
  • Inactive: 1 hr 5 min
  • Cook: 20 min
  • Yield: 28 to 30 cookies
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Ingredients

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Fine salt

14 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

4 teaspoons ground cinnamon

Directions

  1. Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
  2. Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
  3. Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
  4. Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
  5. Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.
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