1-First Step: Cream the Butter and Sugar Place 1 cup softened unsalted butter and 1 1/2 cups granulated sugar in a large bowl. Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy. This incorporates air for tender chewy snickerdoodles. Scrape down the sides to ensure even mixing. Add 2 large eggs one at a time, beating well after each. The mixture should look smooth and pale.

2-Second Step: Mix Dry Ingredients In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/4 teaspoon salt. This prevents lumps and distributes leaveners evenly. Cream of tartar reacts with baking soda for the chewiness that sets snickerdoodle cookies apart. Gradually add dry mix to the wet ingredients on low speed. Mix just until a soft dough forms overmixing leads to tough cookies.

3-Third Step: Prepare Cinnamon Sugar Coating Combine 3 tablespoons granulated sugar and 3 teaspoons ground cinnamon in a shallow bowl. Stir well for uniform coating. This step creates the iconic sugary crust. Cover dough and chill for 15-30 minutes if time allows; it firms up for easier rolling and better shape retention.

4-Fourth Step: Shape and Bake the Cookies Scoop tablespoon-sized portions of dough and roll into balls. Drop each into the cinnamon sugar, coating generously and shaking off excess. Place 2 inches apart on prepared sheets. Bake for 8-10 minutes until edges are set but centers look slightly underdone for soft chewy snickerdoodle cookies. They firm as they cool. Rotate sheets halfway for even baking.

5-Fifth Step: Cool and Enjoy Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They achieve maximum chewiness here. Store in an airtight container. Pair with milk or coffee for the full experience. Troubleshooting: If flat, chill dough longer; if dry, add a tablespoon of milk.