These Snickerdoodle cookies are made without cream of tartar, but they are still the best you'll ever have! Soft and thick, with just the right cinnamon flavor!
Cream together butter and sugar in a large bowl, using an electric mixer. Start the mixer on low speed and gradually increase to high speed. Beat at least 2 minutes, until the mixture is light and fluffy.
1 cup butter, softened, 1 ½ cups granulated sugar
Add eggs and vanilla, and beat an additional 1-2 minutes.
2 eggs, 2 teaspooons vanilla extract
Stir together flour, baking powder, and salt in a medium bowl. Add to butter mixture and mix together on low until flour is incorporated. Do not overbeat at this step. Refrigerate dough for 24 hours, if possible, or at least 30 minutes.
2 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoons table salt
When ready to cook, preheat the oven to 400°F (200°C). Portion 1 ½ tablespoon dough balls. Then roll the cookie dough balls into cinnamon sugar mixture, making sure dough is completely covered.
¼ cup granulated sugar, 1 ½ tablespoons ground cinnamon
Bake for 7-9 minutes. The cookies should just begin to have a small amount of brown on the edges, but will still look slightly wet in the center. You don't want to overcook or you will end up with crispy cookies. Cool on cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Storage: Store your baked cookies in airtight container at room temperature. They will keep for up to 7 days. Freezing: Portion the cookie into balls (without cinnamon sugar) and place on a parchment lined tray. Freeze for at least 2 hours. Then transfer to a storage container or freezer bag and freeze for up to 3 months. When ready to bake, roll in cinnamon sugar. The cookies may take an additional couple of minutes to bake fully if they are cooked from frozen.For traditional snickerdoodles, replace the baking powder with 2 teaspoons cream of tartar and 1 teaspoon baking soda.