Snickerdoodle Cookies

Steps

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1. 1
   Preheat the oven to 375°F. Line two baking sheets with parchment paper.
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2. 2
   In a large bowl, combine all dry ingredients: flour, baking soda, cream of tartar, ground cinnamon, and salt. Whisk well to combine.
   ▶ ≈0:14
3. 3
   In another bowl, using a stand mixer or hand mixer, cream the room-temperature butter on medium speed for about 3 minutes until light and fluffy.
   ▶ ≈1:52
4. 4
   Add the granulated sugar and mix on medium speed for about 3 minutes until well combined, scraping down the bowl as needed.
   ▶ ≈2:36
5. 5
   Add the two room-temperature eggs one at a time, scraping down the bowl between additions.
   ▶ ≈3:12
6. 6
   Add the vanilla extract and scrape down the bowl again.
   ▶ ≈4:01
7. 7
   With the mixer on low speed, gradually add the dry ingredient mixture. Stop mixing while there are still some flour streaks, then finish combining by hand with a spatula to avoid overmixing.
   ▶ ≈4:19
8. 8
   Make the cinnamon sugar coating: In a bowl, mix 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon.
   ▶ ≈5:25
9. 9
   Using an ice cream scoop, portion about one tablespoon of dough, roll it into a ball, then roll it in the cinnamon sugar mixture to coat evenly. Place on the prepared baking sheet. Repeat with remaining dough.
   ▶ ≈5:40
10. 10
    Bake at 375°F for 8 to 10 minutes, until puffed, spread out slightly, and with light wrinkling on the surface.
    ▶ ≈7:00
11. 11
    Remove from the oven and let cool briefly before serving the warm cookies.
    ▶ ≈7:15