Crumbl Copycat: Snickerdoodles from Salt & Baker

Crumbl Copycat: Snickerdoodles - made dough July 3, 2022 from Salt & Baker

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 1/4 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

Cinnamon sugar coating

3 tablespoons granulated sugar

1 1/2 tablespoons ground cinnamon

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, 2-3 minutes.
2. Add eggs and vanilla extract, mixing until combined.
3. In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon and salt. Add dry ingredients to butter mixture in 2 additions, mixing after each addition until just combined.
4. Portion dough into golf-ball-size dough balls, flatten slightly, cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
6. In a small bowl, mix together granulated sugar and cinnamon. Roll dough balls in mixture, coating completely. Evenly space on baking sheets. Bake 12-15 minutes or until edges are set and middles no longer look raw. Remove from oven and let cool on baking sheets for several minutes before transferring to wire rack to cool completely.

These are supposed to be a copycat for Crumbl Snickerdoodles but I can't say they were that. I didn't make them big enough to be Crumbl size but given how much the regular size dough balls spread to a reasonable thickness (not Crumbl thick), I'm glad I didn't or I might've ended up with large, not-thin-but-not-that-thick cookies.

However, copycat-ness (yes, I make up words) notwithstanding, this was a really good snickerdoodle. Great texture, perfectly balanced cinnamon sugar flavor. I made these with Kerry Gold butter which tends to impart  richer flavor but also cause more spread so that may be why they weren't as thick as Crumbl's. But that could also be why they tasted so good.