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 (2 sticks), room temperature
  • 1 ½ cups Granulated Sugar (for dough)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Granulated Sugar (for coating)
  • 2 teaspoons Ground Cinnamon (for coating)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  2. Prepare the coating: In a separate, shallow bowl, whisk together the ¼ cup sugar and cinnamon for the coating. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and the 1 ½ cups of sugar on medium-high speed until light, fluffy, and nearly white. This crucial step should take 4–5 minutes.
  4. Add Wet Ingredients: Reduce the speed to low. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the vanilla extract, then scrape down the sides of the bowl.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined. Stop mixing the moment no dry streaks of flour remain.
  6. Chill the Dough: Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes, or up to 1 hour. This prevents spreading and deepens the flavor.
  7. Scoop and Roll: Use a cookie scoop to portion the chilled dough into uniform balls (approx. 1.5 tablespoons each). Roll each dough ball gently in the prepared cinnamon-sugar mixture until fully coated. Place the coated balls onto the prepared baking sheets, spaced at least 2 inches apart. Do not press or flatten the dough.
  8. Bake: Bake for 10–12 minutes, rotating the pan halfway through the cooking time. The cookies are done when the edges are lightly set and golden brown, but the centers still look slightly puffed and soft.
  9. Cooling: Allow the Snickerdoodles to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.