Ingredients:

  • 2 ¾ cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 1 ½ cups Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Granulated Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a small, shallow bowl, whisk together the coating ingredients (¼ cup sugar and 2 tablespoons cinnamon). Set aside.
  3. In a medium bowl, whisk together the flour and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, 1 ½ cups of granulated sugar, cream of tartar, and baking soda. Beat on medium speed for 4–5 minutes until the mixture is very light, fluffy, and pale in colour.
  5. Beat in the eggs one at a time, scraping down the bowl between additions. Mix in the vanilla extract until just combined.
  6. Reduce the mixer speed to low. Gradually add the whisked flour and salt mixture. Mix only until the dry ingredients are just incorporated and no streaks of flour remain. Do not overmix.
  7. Cover the dough bowl with plastic wrap and refrigerate for a minimum of 45 minutes to 1 hour. This chill prevents spreading.
  8. Using a 1.5-tablespoon cookie scoop, portion the chilled dough into balls.
  9. Roll each dough ball thoroughly in the reserved cinnamon-sugar mixture until fully coated. Place the coated balls onto the prepared baking sheets, ensuring they are spaced about 2 inches (5 cm) apart.
  10. Bake one sheet at a time for 10–12 minutes. The cookies are done when the edges are lightly set but the centres still look slightly soft and puffed up.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. The Snickerdoodles will flatten and develop their signature crinkled tops as they cool.
  12. Store cooled cookies in an airtight container at room temperature for up to 4 days.