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In a large mixing bowl, whisk together flour, baking powder, soda, cream of tartar and salt. Set aside.
Place butter in a glass microwave-safe bowl. Microwave for 20 seconds, check and microwave for 10 more seconds if needed. See note for tips!
Cool butter completely. Add both sugars and whisk for 20 to 30 seconds. Add egg and vanilla and whisk just until combined.
Add dry ingredients to wet ingredients and stir with a wooden spoon until all ingredients are combined.
Cover the bowl with dough and chill for at least 30 minutes.
Line a baking sheet with parchment paper or silicone baking mat.
Preheat oven to 350 degrees F.
In a small mixing bowl or ramekin, combine granulated sugar and cinnamon. Scoop the cookie dough with a 1.5-tablespoon size cookie scoop, roll into a ball and roll in cinnamon sugar. Place on prepared baking sheet, spacing the dough balls at least 2 inches apart.
Bake cookies for 9 to 11 minutes. For me the magic number was 10 minutes exactly. The cookies will look puffed up but will deflate while cooling and will have the classic snickerdoodle folds.