1cup(226 g or 2 sticks) unsalted butter, room temperature
1 ⅓cup(267 g) granulated sugar
1large egg, room temperature
2teaspoonspure vanilla extract
Cinnamon Sugar Topping:
⅓cup(67 g) granulated sugar
1teaspoonground cinnamon
Instructions
In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the butter and sugar together on high speed until light and smooth, about 2 minutes. Add the egg and vanilla extract. Beat on medium speed until incorporated. Scrape down the sides of the bowl as needed.
With the mixer on low, slowly add the flour mixture to the bowl. The dough will be thick. Cover the bowl and chill 30 minutes in the refrigerator.
While dough is chilling, preheat oven to 350° F. Line a cookie sheet with parchment paper. Set aside.
Prepare the topping by whisking together the sugar and cinnamon in a small bowl. Use a medium cookie scoop to scoop cookie dough and roll it into a ball. Roll the dough ball in cinnamon-sugar topping. Repeat with remaining dough, placing each dough ball 3 inches apart on the baking sheets. If they dough gets too warm while rolling, place baking sheet in the refrigerator for 10 minutes before baking.
Bake cookies for 8 to 10 minutes or until the edges are set and the centers are soft and puffy. Cool cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
Cream of tartar is an essential ingredient to gives snickerdoodle cookies their unique tangy taste. You can find it at grocery stores, chef shops and online.Chilling note: If you want thick cookies, chill the dough for at least 30 minutes. If you prefer flatter cookies, skip this step.Store cookies in an airtight container at room temperature for up to a week.Freezing Wrap cookie dough in plastic wrap tightly (or fill to the top of an airtight container). Freeze for up to 3 months. When ready to bake, defrost the dough in the refrigerator then roll into balls and bake.High altitude adjustments (Denver, CO; altitude: 5,260 ft). Decrease sugar to 1 1/4 cup (250 g). Decrease baking soda to 3/4 teaspoon. Add 1 Tablespoon milk with the vanilla.