Soft Snickerdoodle Cookie Recipe

Step 1

Preheat oven to 350°F (175°C).

Step 2

In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.

Step 3

Fold in flour, cream of tartar, baking soda and salt until just combined.

Step 4

In a separate small bowl, combine sugar and cinnamon.

Step 5

Cover dough and refrigerate for about 30 minutes (if time allows).

Step 6

Roll cookie dough into balls (about 1 1/2 tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.

Step 7

Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.

Step 8

For thick cookies: spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.For thin cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.

Step 9

Bake for 10-11 minutes or until edges are golden.

Step 10

Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.