These deliciously large snickerdoodle cookies are far better than Crumbl's version! This recipe uses cream of tartar to bring out the classic snickerdoodle flavor. We add cinnamon to the cookie dough to accentuate the cinnamon flavor too!
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar on medium speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs and vanilla extract and mix to combine.
Add the flour, cream of tartar, baking soda, salt, and cinnamon. Mix until the dough comes together. Cover the bowl and chill the dough for 30 minutes. I know you don't want to, but trust me, it'll help with how the cookies bake up!
Use a ¼ cup to portion the dough into round balls.
Cinnamon Sugar Coating: Add the granulated sugar and cinnamon to a small bowl and mix to combine. Roll each cookie dough ball in the cinnamon sugar mixture.
Place 6 balls of dough on a baking sheet, if you prefer flatter snickerdoodles gently press down on each ball of dough until the cookie is a thick disk.
Bake for 12-15 minutes or until edges are set and centers are no longer shiny.
Remove from the oven and let cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough! When testing this recipe, I made them a few times and the chilled cookie dough produced a much better cookie!Store leftover cookies in an airtight container at room temperature for 3-4 days. Freeze leftover cookies in an airtight container for 2 months.