Ultimate Pillow-Soft Snickerdoodles

Instructions

1. Grab a medium mixing bowl and whisk together the flour (measured using the spoon and level method), cream of tartar, baking soda, and kosher salt. Whisk for a full thirty seconds to thoroughly combine and remove any tiny lumps.
2. In a stand mixer or large bowl with a hand mixer, combine the softened butter and 1 and 1/2 cups of the granulated sugar. Beat on medium-high speed for three minutes until visibly lightened in color and fluffy. Use a rubber spatula to scrape down the sides and bottom of the bowl halfway through.
3. With the mixer on low speed, add the eggs one at a time, mixing until just combined after the first, and smooth after the second. Pour in the vanilla extract and blend briefly.
4. Turn the mixer down to the lowest setting. Add half of the dry ingredients and mix on low speed, then add the remaining dry ingredients and mix just until incorporated. Stop the mixer and fold the last few streaks of flour in by hand using a rubber spatula.
5. In a small, shallow bowl, pour the remaining 1/4 cup of granulated sugar and 2 tablespoons of ground cinnamon. Stir briskly with a fork until no white streaks of sugar remain.
6. Use a medium cookie scoop to portion out two-tablespoon sized portions of dough. Roll the dough into smooth balls between your hands, then toss them in the cinnamon-sugar mixture until thoroughly coated. Space the balls about two inches apart on a parchment-lined baking sheet.
7. Bake at 375°F for 10 to 11 minutes. Watch for the edges to set and the centers to remain puffy and pale. Remove the baking sheets from the oven immediately.
8. Leave the cookies on the hot baking sheet for 10 full minutes to deflate slightly and form crinkly tops. Transfer carefully to a wire cooling rack to cool completely.