1 cup (2 sticks) unsalted butter, softened to room temperature
1 and 1/3 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons cinnamon
Preheat oven to 375F.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed, until smooth. Add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 parts. The dough will be quite thick and you may have to stir the last of it by hand.
Toss 2 tablespoons granulated sugar with 2 teaspoons cinnamon in a small bowl. Take a heaping tablespoons of dough and roll into a ball. Roll the dough ball in the cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired.
Bake cookies for about 12 minutes. The cookies will be very puffy and soft. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
I finally made snickerdoodles! I couldn’t be happier. These came out puffy, tall, soft and light, just the way I wanted them, and they were absolutely stunning with coffee the next day: