Grandma Ruth's Easy Snickerdoodle Cookies

Recipe View Prepare for Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy release and cleanup. (5 minutes)

Recipe View Cream the Base: In a large bowl, using an electric mixer, beat together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This incorporates air for a tender cookie. (5 minutes)

Recipe View Incorporate the Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing. (2 minutes)

Recipe View Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures even distribution of the leavening agents. (2 minutes)

Recipe View Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough cookie. (3 minutes)

Recipe View Prepare Cinnamon-Sugar Coating: In a small bowl, combine the remaining 2 tablespoons of granulated sugar and the ground cinnamon. (1 minute)

Recipe View Shape and Coat: Roll the dough into balls approximately 2 teaspoons in size. Roll each ball in the cinnamon-sugar mixture, ensuring it is fully coated. Place the dough balls 2 inches apart on the prepared baking sheet. (10 minutes)

Recipe View Bake to Perfection: Bake in the preheated oven for 7 minutes, or until the edges are lightly golden and the centers are just set. (7 minutes)

Recipe View Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. (5 minutes)