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My mischievous sparkly Vanquesha character Erasmo makes these snickerdoodle cookies in an upcoming chapter of The Incandescent.

Just in time for fall/autumn season! 🍂🍁🍪

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🍪 Snickerdoodle Dough 🍪

~ 2 ¾ cups flour
~ 2 teaspoon cream of tartar
~ 1 teaspoon baking soda
~ ½ teaspoon salt
~ 1 cup unsalted butter, just softened
~ 1 ½ cups sugar
~ 2 eggs
~ 1 teaspoon vanilla

🍂 Cinnamon Sugar Coating 🍂

~ ⅓ cup sugar
~ 2 tablespoons cinnamon

🍪 Instructions 🍪

~ Preheat oven to 350°F.

~ In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.

~ In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.

~ Add dry ingredients to wet ingredients and mix well.

~ In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cinnamon.

~ Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture- twice.

~ Place 2 inches apart on an ungreased cookie sheet.

~ Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

✨Recipe Notes ✨

Many Snickerdoodle recipes call for CHILLING the dough. This DOES NOT, but you can if you'd like.

CHILLED. The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.

CHILLED + FLATTENED. This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.

❄️ STORING INFO ❄️

STORE. Keep cooled cookies in an airtight container at room temperature. They'll last for 3-4 days.

FREEZE. Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you're ready to eat or serve them, let them thaw in their container on the counter. They will taste just as yummy the day you made them!

FREEZE the dough. Once you have shaped and coated the cookie dough balls with the cinnamon and granulated sugar mixture, line them up on a small baking sheet (one that will fit into your freezer). Place the dough balls in the freezer until they are solid, then transfer to a freezer Ziploc. Freeze for up to 2 months.