Classic soft and chewy snickerdoodle cookies with a crisp edge, rolled in a cinnamon-sugar coating for a warm, nostalgic flavor.

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 tsp vanilla extract

2 3/4 cups all-purpose flour

1 1/2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1/4 cup granulated sugar (for rolling)

1 1/2 tbsp ground cinnamon (for rolling)

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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, beat the softened butter with 1 1/2 cups sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, then vanilla extract, beating until smooth.
In another bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
Refrigerate the dough for 30 minutes to 1 hour to help the cookies hold their shape.
In a small bowl, combine 1/4 cup sugar and cinnamon. Scoop dough (about 1–1 1/2 tablespoons) and roll into balls. Then roll each ball in the cinnamon-sugar mixture until fully coated.
Place the dough balls on the baking sheet about 2 inches apart. Bake for 10–12 minutes or until the edges are golden but the centers remain soft. The cookies will firm up as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Chilling the dough is key for chewy texture and better shape retention.

For a richer flavor, add 1 tsp almond extract with the vanilla.

Gluten-free option: substitute all-purpose flour with gluten-free flour blend containing xanthan gum.

Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar for a unique twist.

Mix in mini chocolate chips or chopped nuts for extra texture.

Store cookies in an airtight container with a slice of bread to keep them soft.

Freeze dough balls or baked cookies for longer storage; reheat gently at 300°F for 5 minutes.