Don't settle for flat, hard cookies. These super soft snickerdoodle cookies are the perfect recipe for dessert or your Christmas cookie exchange!
Preheat oven to 350 degrees F. Lightly spray baking sheet or line with silicone baking sheet or parchment paper. Set aside.
In a medium mixing bowl, stir together flour, baking soda, cream of tartar, and cinnamon.
In another medium to large mixing bowl, using a hand or stand electric mixer, cream together the butter and sugar until combined. Then mix in the egg and vanilla extract until well combined.
Mix the dry ingredients in with the wet ingredients a little at a time until combined, then refrigerate for 30 minutes.
While the cookie dough is chilling, in a small bowl mix together cinnamon sugar topping.
Using a medium sized cookie scoop, create cookie dough balls rolling each in cinnamon sugar topping before placing on baking sheet.
Bake for 8 minutes. Allow to cool on cookie sheet for 2-3 minutes before transferring to wire rack.