Perfect Snickerdoodles are a classic cookie that are so simple to make! This snickerdoodle recipe comes out perfectly soft, buttery and thick every single time!
Prepare cookie sheet with parchment paper or a silicone mat.
In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In the bowl of your stand mixer, cream together butter and sugar until light and airy. This will take a few minutes.
Add vanilla extract, then eggs one at a time as you continue mixing.
Add flour mixture. Use a spatula to scrape down the sides of the bowl if needed.
Chill dough for one hour to avoid spreading cookies during the baking process.
Preheat oven to 400° then prepare rolling sugar by stirring together sugar and cinnamon in a shallow bowl.
Once chilled, roll out tablespoon sized dough balls then roll in rolling sugar mix.
Place on the prepared cookie sheet. Allow two inches between each cookie dough ball.
Place the pan in the oven and bake for 10 minutes. Cookies are done when the edges are golden brown and the cookies are lofty.
When cookies are done baking, remove pan from the oven and allow them to cool for a few minutes. Place the cookies on a cooling rack to cool completely.
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Notes
CREAM OF TARTAR SUBSTITUTE: You can substitute 2 teaspoons of fresh lemon juice for the 1 teaspoon of cream of tartar if necessary.