Snickerdoodle Cookies

Makes: 24 Large Cookies


1 cup Butter, softened

1 cup Sugar

1/4 cup Brown Sugar

2 Eggs

1/2 teaspoon Vanilla Extract

2 3/4 cups All-Purpose Flour

1 1/2 teaspoons Cream of Tartar

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/4 teaspoon Kosher Salt

2 tablespoons Sugar

2 teaspoons Cinnamon

Pinch Nutmeg


Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silpat baking mat or parchment paper.

In a bowl, beat together the softened butter and sugars until light and fluffy. Add the eggs and vanilla extract. Mix until combined. Next, add the dry ingredients. Mix for 1 minute or until combined, do not over mix. 

In a small bowl, stir together cinnamon, nutmeg, and sugar. Using an ice cream scoop, form dough into balls and roll in the cinnamon-sugar mixture. Place on the baking sheet 1 1/2 inches apart.

Bake for 8-10 minutes. Let cool on a wire rack.


Photographed by Alli Shepherd.