These classic cookies get their signature tang from cream of tartar and a soft, pillowy texture from butter creamed until pale and fluffy. A flax egg keeps the dough tender while a touch of milk and vanilla round out the flavor, and every ball of dough gets rolled in a warm cinnamon coating before baking. They puff up in the oven and turn golden at the edges while staying soft and chewy in the center, exactly how a good snickerdoodle should behave. The cinnamon note is bold here, giving each bite that cozy, spiced snap without leaning on anything heavy. Simple pantry staples and a quick roll-and-bake method make these easy enough for a weekday treat, and they hold up beautifully on a cooling rack while you wait out that irresistible bakery smell. This one is a great pick if you're watching added sugar, since the whole recipe comes together with straightforward, better-for-you swaps built right in. Store them in an airtight container and they'll stay soft for days.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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