SaveIngredients
Method
Heat the oven to 375°F and line two baking sheets with parchment.
Beat the butter and sugar with a hand mixer until pale and fluffy, then beat in the egg and vanilla.
Add the flour, cream of tartar, baking soda and salt and mix on low just until a soft dough forms.
Mix the rolling sugar and cinnamon. Roll the dough into 16 balls, roll each in cinnamon sugar and space them 2 inches apart on the sheets.
Bake both sheets until the edges are set and the centers look puffed and slightly underdone.
Let the cookies cool on the sheets for a few minutes; they settle into crinkly, chewy rounds as they cool.
Tips
- Cream of tartar is what gives snickerdoodles their tang and chew; if you don't have it, swap both leaveners for 1 1/2 tsp baking powder.
- Pull them while the centers still look soft. They firm up on the hot sheet.
- Store in an airtight container with a slice of bread to keep them soft for days.
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Gear that helps
- Hand mixer Whips cream and beats batters fast.
- Rimmed sheet pan Heavy pans brown better and don’t warp.
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