Soft Snickerdoodle Cookies

Step 1

Preheat the oven to 400°F. I recommend lining your cookie sheet with a silicone baking mat or parchment paper.

Step 2

In a bowl combine the flour, cream of tartar, baking soda, and salt.

Step 3

In the bowl of your electric mixer, add the butter and 1 and ½ cups granulated sugar. Beat until it's light in color and fluffy in texture. This will take 2-3 minutes.

Step 4

Add the eggs one at a time. Mix until combined after each egg. Scrape down the sides of the bowl, as needed. Add the vanilla extract and mix.

Step 5

Turn the mixer to low and add the dry ingredients. Mix until combined.

Step 6

In another small bowl (not the bowl with your cookie dough in it.) combine the remaining 3 tablespoons of sugar with 1 tablespoon of cinnamon.

Step 7

Using a 1 tablespoon-size spring-release scoop for accuracy, scoop dough into balls. Roll them in the cinnamon and sugar mixture then place them on your cookie sheet. They need to be about 2 inches apart to allow for spreading.

Step 8

Bake at 400°F for 6 to 8 minutes. You don't want them to turn brown.

Step 9

Remove cookies from the oven and allow them to sit untouched on the cookie sheet for 2 minutes. With a thin flat spatula, carefully transfer the cookies to a cooling rack.

Step 10

Serve warm or room temperature. Spread your favorite frosting between two cookies and make a dessert sandwich. Store in an airtight container on the countertop. They'll begin to dry out after 4 to 5 days.