1-First, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This setup helps prevent sticking and ensures even baking for your snickerdoodle cookie recipe. It’s a small step that makes a big difference in the final outcome.

2-Next, in a medium bowl, whisk together 2 3/4 cups flour, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and a dash of cinnamon for extra flavor. This mix of dry ingredients forms the base that gives snickerdoodles their unique soft and chewy texture.

3-Then, in a large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups sugar until it’s light and fluffy. Add 2 large eggs one at a time, followed by 2 teaspoons vanilla extract, to create a smooth, creamy mixture. For added depth, you can incorporate cinnamon here to enhance the snickerdoodles’ signature taste.

4-Gradually stir the dry ingredients into the wet mixture to form the dough, being careful not to overmix. Roll the dough into balls, then coat them in a mixture of 1/4 cup sugar and 1 1/2 tablespoons cinnamon. Place them on the baking sheets, spaced about 2 inches apart, for the best results.

5-Bake for 8-10 minutes until the edges turn golden while the centers stay soft. Let them cool on the sheets for a few minutes before moving to a rack. This method guarantees the perfect balance of soft and chewy snickerdoodle cookies every time, with options to tweak for dietary preferences.