These cookies are a delightful twist on the classic snickerdoodle, offering a soft texture with a hint of cinnamon and vanilla.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs and vanilla extract to the butter mixture and mix until fully incorporated.
Mix until the mixture is smooth and uniform.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Whisking helps evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Mix just until combined to avoid overworking the dough.
Chill the dough in the refrigerator for 15 minutes to make it easier to handle.
Chilling helps the cookies maintain their shape during baking.
In a small bowl, mix together the sugar and cinnamon for the coating.
Adjust the cinnamon-to-sugar ratio to your taste preference.
Roll the chilled dough into 1-inch balls and coat them in the cinnamon-sugar mixture.
Use a cookie scoop for evenly sized cookies.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Spacing prevents the cookies from merging during baking.
Bake in the preheated oven for 10 minutes, or until the edges are lightly golden.
Avoid overbaking to keep the cookies soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps set the cookies' structure.
Serve the cookies with your favorite beverage and enjoy!
Pair with milk or tea for a delightful treat.
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