Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes (or longer) to prevent excessive spreading.
  6. In a small bowl, combine the granulated sugar and ground cinnamon.
  7. Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating evenly.
  8. Place the coated cookie dough balls onto baking sheets lined with parchment paper, leaving some space between each cookie.
  9. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until the edges are lightly golden and the tops are slightly cracked. These snickerdoodles are perfect when just slightly golden.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.