Soft and Chewy Snickerdoodles Recipe

In a mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt for 20 seconds. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, 1 cup of granulated sugar, and brown sugar until combined.

Mix in the egg, then blend in the egg yolk and vanilla.

Add in the flour mixture, then mix just until combined.

In a small bowl, whisk together the 2½ tablespoons of granulated sugar with the cinnamon.

Scoop the dough out 2 tablespoons at a time, then shape them into balls.

Roll each cookie dough ball in the cinnamon-sugar mixture to thoroughly coat.

Transfer the cookies to plates, cover, and chill for 30 minutes to 1 hour.

Preheat oven to 350 degrees F during the last 15 minutes of cookies chilling.

Transfer 12 dough balls to an 18×13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2 inches apart. Keep the remaining dough chilled.

Bake the cookies for 9 to 10 minutes, or until nearly set but centers are soft.

Remove from the oven, then allow to cool on a baking sheet for several minutes. Transfer to a wire rack to cool.

Repeat with the remaining dough balls.

Serve, and enjoy!