Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ¾ cups (344g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. In a small bowl, combine the sugar and cinnamon.
  8. Roll the chilled dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating evenly.
  9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy the snickerdoodles!