These snickerdoodles are super chewy, soft, and fluffy. They stay chewy for days, and are perfect for gift-giving and making ahead for parties. Load them up with cinnamon chips, for an extra special treat.
For the coating: 4 TB granulated sugar + 4 tsp ground cinnamon
Instructions
In the bowl of a stand mixer, add butter, both sugars, and mix until light and fluffy. Add eggs and vanilla extract. Mix until fully combined.
In a separate bowl, add flour, cream of tartar, baking soda, and salt. Whisk together dry ingredients well.
Fold dry ingredients together with the wet ingredients, until fully incorporated. Add cinnamon chips, and fold to combine.
Cover cookie dough tightly, and chill for at least 30 minutes or until dough is cold.
Meanwhile, mix the 4 TB sugar and 4 tsp cinnamon in a small bowl, whisk together, and set aside.
Preheat oven to 350F. Line baking sheets with parchment paper.
Form 1-inch balls of cookie dough, roll the balls in cinnamon-sugar coating, and place 2 inches apart on parchment-lined baking sheets.
Bake about 8 minutes or just until bottoms of cookies are golden brown. Sprinkle tops with a bit more cinnamon sugar. Let cool on baking sheet for about 5 minutes. Transfer to cool completely on wire rack.