These soft, chewy Snickerdoodles are made with a buttery dough, rolled in a sweet cinnamon-sugar coating, and baked to perfection. With their signature crackly tops and tangy flavor from cream of tartar, they're an irresistible classic cookie perfect for any occasion!
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
In a small bowl, combine 1/4 cup granulated sugar and 1 1/2 tablespoons ground cinnamon for the coating.
Using a cookie scoop or tablespoon, portion out 1 1/2-inch balls of dough. Roll each ball between your palms to create a smooth surface, then roll generously in the cinnamon-sugar mixture.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are set but the centers remain soft. Avoid overbaking for the best texture.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container for later enjoyment!