A tiny bit of crisp on the outside and a super soft and chewy inside, this has got to be the BEST Snickerdoodle Cookie recipe! Snickerdoodles are my very favorite cookie and this is my go-to recipe.
In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
Add the egg and vanilla; beat until smooth.
Next, add the flour, salt, baking soda and cream of tartar; mix well.
Allow dough to rest for 30 to 60 minutes in the refrigerator.
In a small bowl, combine the sugar with the cinnamon for the topping.
Preheat oven to 300 degrees F. while you're rolling cookies into cinnamon/sugar mixture. Take about 1 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and place it onto a cookie sheet lined with parchment paper. Repeat for the remaining cookies.
Bake the cookies for 10-12 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Cookies will keep well for about 7 days in an airtight container at room temperature.
To avoid flat cookies, check your baking soda and cream of tartar to make sure they're fresh. Baking soda goes flat pretty soon after opening the box. I start a new box almost every month. To test it, just put a tiny bit of the soda in some water. If it doesn't start fizzing immediately, it's not any good.
Make Ahead Options: Cookie dough will keep well in the refrigerator for up to 3 days. Let it come to room temperature before rolling and baking the cookies. The cookie dough also freezes well. First, roll the dough into balls then freeze the cookie dough balls for up to 2-3 months. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, pre-heat the oven, then roll into topping. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.