Classic snickerdoodle cookies made egg free, with the perfect balance of crisp and fluffy texture!
1C2Tb granulated sugardivided
3/4tspcream of tartar
1 1/2Call purpose flour
Cream together butter and 1 cup granulated sugar until light and fluffy. Add milk and vanilla, mixing until well combined. Scrape bowl as needed. Mix in salt, baking powder, 1/2 teaspoon of cinnamon and cream of tartar. Add flour in 1/2 cup batches until fully incporated. Transfer dough to a clean bowl or storage container. Chill thoroughly, 2-4 hours or overnight. Alternately, dough can be placed in the freezer for 30-45 minutes or until firm but scoopable. Dough should be firm before continuing.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon.
Use a small cookie scoop to scoop dough. Roll into a smooth ball and coat well with cinnamon-sugar mixture. Transfer to prepared baking sheet, spacing cookies 2-inches apart. Return any remaining dough to the refrigerator to chill between batches.
Bake for 10-15 minutes, removing when desired crispness is reached. Immediately remove to a wire rack to cool completely.
Repeat with remaining dough.
Store in an airtight container for up to one week.
Adjust bake time for desired crispness. An original recipe from Baked by Rachel
Egg Free Snickerdoodle Cookies - https://www.bakedbyrachel.com/egg-free-snickerdoodle-cookies/