Step by step

Method

5 steps

1. 1

   Heat the oven to 375°F. Line two baking sheets with parchment. Whisk 2¾ cups (345 g) flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. Mix the rolling sugar: 3 tablespoons sugar + 1 tablespoon cinnamon.

2. 2

   Cream 1 cup (226 g) softened unsalted butter with 1½ cups (300 g) sugar until fluffy and lighter in color, about 2–3 minutes. Beat in 2 large eggs and 1 teaspoon vanilla until smooth.

3. 3

   Mix in the dry ingredients just until the flour disappears. The dough should be soft; if it's sticky to roll, chill 15–20 minutes.

4. 4

   Scoop tablespoon balls and roll each in the cinnamon sugar. Place 2 inches apart on the sheets.

5. 5

   Bake 8–10 minutes until the edges are set, the tops are crackled, and the centers still look soft and puffy — don't wait for a deep brown top. Cool on the sheet 5 minutes, then move to a rack. You want soft, tangy snickerdoodles with crackled cinnamon tops — not pale doughy cookies or dry, crispy discs.