Snickerdoodle Recipe (Soft & Chewy!)

Preheat oven to 350°F (180°C) conventional (see note 1 if using a convection oven with a fan) and line two large baking trays with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, cream of tartar, and salt. There’s no need to sift—just whisk everything together until well combined, then set it aside.
In a large bowl, combine butter, white sugar, and brown sugar. Using a hand or stand mixer on medium speed, cream for 3 minutes until light and fluffy.
Add egg, egg yolk, and vanilla and mix on low speed until just combined.
Add the dry ingredients and mix on low speed until a soft dough forms. Do not overmix the dough.
Using a medium cookie scoop (about 1½ tablespoons), portion the dough onto your prepared trays, leaving around 2 inches between each cookie. If you don’t have a scoop, a tablespoon works fine. Once portioned, roll each piece of dough in your palms to cream a smooth ball.
In a small bowl, mix together the sugar and cinnamon for the coating. Roll each dough ball generously in the cinnamon sugar mixture, then place them back on the trays.
Bake one tray at a time for about 14 minutes, or until the edges are set but the centers still look soft and slightly puffy. The edges should feel set to the touch but still have a bit of movement.
Let the cookies cool on the tray for about 15 minutes, then carefully transfer them to a wire rack to cool completely. Once cooled, they’re ready to enjoy!