These delightful cookies are a twist on the classic snickerdoodle, featuring a soft and chewy texture with a hint of vanilla and a cinnamon sugar coating.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, mixing well after each addition.
Crack eggs into a separate bowl first to avoid shell pieces.
Sift together the flour, cream of tartar, baking soda, and salt in a separate bowl.
Sifting ensures even distribution of leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
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 dough into small balls, about the size of a walnut, and coat them in the cinnamon sugar mixture.
Chill the dough for 15 minutes if it's too sticky to handle.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Spacing prevents cookies from merging as they spread.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps set the cookies' shape.
Serve the cookies on a platter and enjoy with your favorite beverage.
Pair with milk or tea for a classic treat.
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