What is better than a homemade cookie?? After-school, after practice, after dinner! We’re always making homemade cookies and the snickerdoodle is the newest recipe in rotation. Easy enough that the kids can help too!

2.5 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 teaspoons cream of tartar (you can find on the spice aisle)
2 sticks unsalted butter softened to almost melted
1/2 cup (packed) dark brown sugar
1 cup, plus 2 tablespoons granulated sugar, divided
5 teaspoons vanilla extract
2 large eggs, room temperature
1 tablespoon ground cinnamon

Preheat oven to 350 degrees.

Whisk flour, baking soda, salt, and cream of tartar together in a medium bowl.

Using a mixer (stand or electric) beat butter, brown sugar, 1 cup of granulated sugar and vanilla together. Be sure to scrape down the sides.
Add eggs one at a time and continue to beat until mixture is pale yellow and begins to thicken - about three minutes. Turn mixer down to low and gradually add the flour mixture and continue to beat, scraping sides and bottom of the bowl until just combined. Let cookie dough sit for 30 minutes in the fridge.

Line a baking sheet with parchment paper. Whisk 1 tablespoon cinnamon and 2 tablespoons granulated sugar in a small bowl. Use a cookie scoop to portion cookies out and roll them into 1 1/2 inch balls. Roll balls in the cinnamon and sugar mixture until well-coated. Transfer to baking sheet - space cookies about 3” apart. Cookies will spread as they bake!

Bake cookies for 9-11 minutes. This really depends on your oven! We found slightly under-baking them made for the chewiest, most delicious cookies! Bake longer if you prefer a cake-like cookie. Transfer to a wire rack to let cool.

Dough can be made 3 days ahead and kept covered in the fridge.