Preheat the oven to 350 degrees. Prepare two baking sheets with parchment paper or silicone mat, set aside.
In a large bowl, beat together butter, sugar, and eggs with a hand or stand mixer. Do this for a couple minutes until light and fluffy.
In a separate bowl whisk together flour, salt, cream of tartar, and baking soda. Add this mixture into the sugar and butter mixture. Beat again until dough forms.
In a small bowl mix together cinnamon sugar coating. Using your hands or a small cookie scoop form ½ inch round balls of dough. Roll each ball around in the cinnamon sugar coating it generously.
Place dough balls two inches apart on your baking sheet.
Bake the cookies for 8 to 10 minutes until lightly golden and no longer doughy. Let cool on a cooling rack for five minutes and enjoy!
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Notes
Be sure to get a nice coating of cinnamon sugar on each cookie dough ball.
Can you freeze snickerdoodle cookies? Yes! Divide the dough into balls using a small scoop, dip into the cinnamon sugar then place on a baking sheet. Stick the baking sheet in the freezer for 1 hour, just until frozen. Immediately transfer the frozen cookie dough to an airtight container to avoid freezer burn!
What can I substitute for cream of tartar? Swap the cream of tartar and baking soda for 2 teaspoons of baking powder instead!
How do I get fluffier cookies instead of flat? Slightly underbaking the cookies will help, and if you must, refrigerate the cookie dough if your butter was TOO soft.