Sift together the flour, baking soda, cream of tartar, and kosher salt in a medium bowl, whisking gently to combine and aerate the mixture. This ensures even distribution of the leavening agents throughout the dough for consistent rise and texture. Set this dry mixture aside and measure out the 4 tablespoons of granulated sugar that will be mixed with cinnamon later. Having everything measured and prepared before you start mixing the wet ingredients keeps the process smooth and prevents overmixing the dough.

In a large mixing bowl, beat the softened butter with the 2 cups of granulated sugar on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the butter, which helps the cookies rise slightly and develop a tender crumb. The butter should look almost mousse-like when ready—this is what gives snickerdoodles their signature soft texture.

Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate before adding the next. This gradual approach prevents the mixture from breaking and ensures a smooth, emulsified dough base. After both eggs are incorporated, add the vanilla extract and mix for another 30 seconds until evenly distributed throughout the wet mixture.

Reduce the mixer speed to low and slowly add the dry ingredient mixture from Step 1 to the wet mixture from Step 3, mixing just until the ingredients are combined and no streaks of flour remain visible. I find that stopping the mixer partway through and giving the dough a gentle fold with a spatula helps prevent overmixing, which can make the cookies tough. The dough should come together smoothly but not be overworked—this is key to maintaining that tender, pillowy texture.

Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). While the dough chills, preheat your oven to 350°F about 15 minutes before you're ready to bake. In a small shallow bowl, combine the 4 tablespoons of reserved granulated sugar with the 1.5 teaspoons of ground cinnamon, stirring well to distribute the cinnamon evenly—this is your coating mixture. I prefer using freshly ground cinnamon here because it has a more vibrant, complex flavor compared to pre-ground.

Working with chilled dough, scoop it into 1.5-inch balls using a cookie scoop or your hands, then roll each ball in the cinnamon-sugar mixture from Step 5 until generously coated on all sides. Place the coated dough balls on parchment-lined baking sheets, spacing them about 2 inches apart (approximately 8 cookies per standard sheet) to allow room for slight spreading during baking. The cinnamon-sugar coating is essential—it creates that distinctive crackled surface that makes these cookies truly special.

Bake the cookies at 350°F for 12-14 minutes, until the edges are lightly set but the centers still look slightly underdone—they will continue to cook as they cool. Let the cookies cool on the baking sheet for 2-3 minutes to firm up slightly, then transfer them to a wire rack to cool completely. This cooling progression gives you cookies with crispy, crackled edges and soft, chewy centers, which is exactly what makes Disney snickerdoodles so irresistible.