Best Snickerdoodles

This really is the best Snickerdoodles recipe I have ever tried. They always turn out thick, chewy, and soft. No other recipe compares!#cookie #cinnamon #sugar #dessert#easy #desserts #cookies#cookieexchange #baking 
This really is the best Snickerdoodles recipe I have ever tried. They always turn out thick, chewy, and soft. No other recipe compares!#cookie #cinnamon #sugar #dessert#easy #desserts #cookies#cookieexchange #baking 
INGREDIENTS
DOUGH
  •  1/2 cup unsalted butter, softened
  •  1/2 cup granulated sugar
  •  1/3 cup light brown sugar, packed
  •  1 large egg
  •  1 teaspoon vanilla extract
  •  1 1/2 cups all-purpose flour
  •  1/2 teaspoon baking soda
  •  1/4 teaspoon cream of tartar
  •  1/4 teaspoon salt, optional and to taste

FOR ROLLING
  •  1/4 cup granulated sugar
  •  2 teaspoons cinnamon

INSTRUCTIONS
  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  • Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
  • Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  • Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
  • Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  • In a small bowl, combine sugar, cinnamon, and stir to combine.
  • Dredge each mound of dough through cinnamon-sugar.
  • Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
  • Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.