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Cinnamon is one of my all-time favorite ingredients. I keep a cinnamon sugar mixture in my pantry at all times so I can quickly make treats like cinnamon sugar English muffins. If you’re also a cinnamon lover, you can find all my my recipes that use cinnamon here.
These cookies are amazingly soft and keep their round shape when they’re baked. The best part? I didn’t even chill the dough. I almost always chill my cookie dough, but I’ve recently found that I don’t need to unless I’m making cutout cookies, or if the recipe has a ton of butter and I want it to melt a little slower as it bakes.
The cream of tartar is what gives these cookies the nice, airy inside because it helps them rise as they bake. If you want these to turn out properly, you really don’t want to skip the cream of tartar. I have some other cookie recipes that haven’t turned out quite good enough to post, and I think adding some cream of tartar to those will do the trick. Stay tuned!
I used a cookie scoop to make these a consistent round size. If you don’t have a cookie scoop, just measure the dough with a tablespoon and form the cookies into balls with your hands.
Soft Snickerdoodle Cookies
- Preheat oven to 375°.
- Cream together butter and sugar using a stand mixer or hand mixer, until it appears light and fluffy.
- Beat in egg.
- When egg is fully incorporated, beat in vanilla.
- Stir in cream of tartar, baking soda, salt, and cinnamon.
- Add flour, ½ cup at a time. Wait until flour from each addition is incorporated before adding more.
- Combine cinnamon and sugar in a small bowl.
- Grease two cookie sheets.
- Using a cookie scoop or tablespoon, form cookies into balls. Roll each ball in the cinnamon sugar mixture, covering completely, and place on cookie sheet.
- Bake for 10 minutes, or until cookies are set on top (if you check them and they seem jiggly on top, bake them for another minute or two.