These classic snickerdoodles roll soft dough into balls, coat them in a crackly cinnamon-sugar shell, and bake until the edges turn golden and the centers stay pillowy-soft. Cream of tartar gives them that signature tang, while a quick chill keeps the dough easy to shape without sticking. The butter-and-sugar base whips up pale and fluffy, so every cookie bakes with a tender, chewy middle and a slightly crisp edge. Once cooled on the rack, they've got that classic crinkled top and warm cinnamon aroma that makes them impossible to walk past. This one's a solid pick to keep in your egg free cookie jar rotation, especially if you're baking for a crowd with mixed dietary needs.
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Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter and 1 1/2 cups granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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